Salsa Rice Enchiladas

Salsa Rice Enchiladas

Vegetarian enchiladas wrap up a skillet-easy filling of rice, beans, corn, peppers and cheese. Salsa's on the side.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

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) Green Giant® SteamCrisp® Mexicorn® 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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
For a family fiesta, serve with nachos, watermelon wedges and, for dessert, brownie sundaes.
Variation
For more spice, use the perkier jalapeño- and cilantro-flavored flour tortillas available in the supermarket.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 750
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 10g,),
  • Cholesterol 45mg;
  • Sodium 1530mg;
  • Total Carbohydrate 119g
    • (Dietary Fiber 14g,
  • Protein 33g;
Percent Daily Value*:
    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.