Rice, Cheese and Bean Enchiladas
|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)|
1 Spray a 13x9-inch or 12x8-inch microwave safe baking dish with a nonstick cooking spray.
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.
13 Serve at once.