Salsa Rice Enchiladas Recipe
Vegetarian enchiladas wrap up a skillet-easy filling of rice, beans, corn, peppers and cheese. Salsa's on the side.
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 www.bettycrocker.com.
Cooking tools:
- Baking dish
- Oven
- Saucepan
- Mixing bowl
- Measuring cup
- Spoon
- Can opener
- Grater
Ingredients
- 1 1/2 cups thick & 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 Count)
- Additional thick & chunky salsa, if desired
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