 Rice, Cheese & Bean Enchiladas
Makes 6 servings
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Image © Publications International, Ltd.
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Rice, Cheese & Bean Enchilada
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Ingredients
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1
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(2-cup) bag UNCLE BEN'S® Boil-in-Bag Rice
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4
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cups shredded zucchini, drained (2 medium)
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1
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tablespoon reduced-sodium taco sauce mix
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1
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can (15 ounces) pinto beans, rinsed and drained
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1
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can (10 ounces) reduced-fat, reduced-sodium cream of mushroom soup
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1
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can (8 ounces) diced green chilies
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12
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(8-inch) flour tortillas
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2
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cups (8 ounces) reduced-fat Mexican cheese blend, divided
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1. Prepare rice following package directions.
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2. Combine zucchini and taco sauce mix in large nonstick skillet. Cook and stir zucchini 5 minutes. Add beans, soup, chilies and rice. Bring to a boil.
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3. Spray 13×9-inch microwavable baking dish with nonstick cooking spray. Spoon about 1/2 cup of rice mixture onto center of each tortilla. Top with 2 tablespoons cheese. Roll up to enclose filling; place in baking dish. Sprinkle remaining cheese over enchiladas. Microwave at HIGH 4 minutes or until cheese is melted.
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Serving Suggestion
Serve with sliced mango or orange sections.
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© MASTERFOODS USA
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Nutrients per Serving
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Calories
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568
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Total Fat
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12 g
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Cholesterol
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21 mg
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Carbohydrate
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87 g
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Protein
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26 g
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Sodium
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1,552 mg
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Printed
from fbnr.com
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