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Salsa Rice Enchiladas

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Salsa Rice Enchiladas
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4
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Vegetarian enchiladas wrap up a skillet-easy filling of rice, beans, corn, peppers and cheese. Salsa's on the side.

Ingredients

1 1/2
cups Old El Paso™ Thick 'n Chunky salsa
1 1/2
teaspoons chili powder
1
cup uncooked instant rice
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (11 oz) whole kernel corn with red and green peppers, undrained
1 1/2
cups shredded Cheddar cheese (6 oz)
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
Additional Old El Paso™ Thick 'n Chunky salsa, if desired

Directions

  • 1 In 10-inch skillet, heat 1 1/2 cups salsa and the chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn and cheese.
  • 2 Spoon about 1/2 cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary. Serve with salsa.
Tips  

For a family fiesta, serve with nachos, watermelon wedges and, for dessert, brownie sundaes.

For more spice, use the perkier jalapeño- and cilantro-flavored flour tortillas available in the supermarket.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
750
(
Calories from Fat
200
)
Daily Value
Total Fat
22g
0%
(
Saturated Fat
10g
0%
)
Cholesterol
45mg
0%
Sodium
1530mg
0%
Total Carbohydrate
119g
0%
(
Dietary Fiber
14g
0%
)
Protein
33g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
24%
24%
Calcium
46%
46%
Iron
44%
44%
Exchanges:
7 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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