You are here

Rice, Cheese And Bean Enchiladas

American.foodie's picture
Ingredients
  Boil in bag rice 2 Cup (32 tbs) (1 bag, UNCLE BEN'S Brand)
  Zucchini 2 Medium, shredded to make 4 cups
  Reduced sodium taco sauce mix 1 Tablespoon
  Canned pinto beans 15 Ounce (1 can)
  Reduced fat reduced sodium cream of mushroom soup 1 Can (10 oz) (1 can)
  Canned green chilies 8 Ounce (1 can)
  8 inch flour tortillas 12
  Reduced fat mexican cheese blend 8 Ounce, divided (2 cups)
Directions

GETTING READY
1 Spray a 13x9-inch or 12x8-inch microwave safe baking dish with a nonstick cooking spray.

MAKING
2 As per the package directions, prepare the rice.
3 In a large non-stick skillet, combine zucchini and taco sauce mix.
4 Cook, stirring for about 5 minutes.
5 Add in the beans, soup, chilies and cooked rice.
6 Bring to a boil.
7 Onto the center of each tortilla, spoon about 1/2 cup of rice mixture.
8 Top with 2 tablespoons cheese.
9 Carefully roll up to enclose the filling.
10 Arrange in the prepared baking dish.
11 Sprinkle with the remaining cheese.
12 Microwave for 4 minutes or until the cheese is melted.

SERVING
13 Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Rice
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes
Servings: 
4

Rate It

Your rating: None
4.353125
Average: 4.4 (16 votes)