Rice, Cheese and Bean Enchiladas

American.foodie's picture

Nov. 20, 2011

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
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 978Calories from Fat 141

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 1781 mg74.21%

Total Carbohydrates 165 g55%

Dietary Fiber 12 g48%

Sugars 4 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet