Enchilada Casserole - MA SNAP-ED
Healthy and budget-friendly Enchilada Casserole with brown rice, pinto beans, and reduced-fat cheese—perfect for SNAP-ED!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at masnaped.org.
Ingredients
- 3 1/2 cups green enchilada sauce (28 oz can)
- 1 can pinto beans, low-sodium (15.5 ounce, drained and rinsed)
- 3 cups brown rice, cooked
- 1 can corn, low-sodium (drained, 15.2 ounce or 1 1/2 cups frozen corn)
- 12 corn tortillas, 6″ across
- 10 ounces Monterey Jack cheese, reduced-fat (2 1/2 cups shredded)
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