Layered Enchilada Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can (16 oz) Vegetarian Refried Beans1 can (4.5 oz) chopped green chili's1 can (14.5 oz) diced tomatoes (save 1/4 cup of tomato juice and drain the rest)1 bag (12 oz) TVP crumbles1 bag (8.8 oz) Uncle Ben's Ready Rice - Whole Brown Rice2 carb balance tortillas (soft taco size)2/3 cup fat free shredded cheese1 1/3 2% shredded mexican blend cheese (combine with fat free cheese to make 2 cups)1/2 onion1/2 tsp garlic1 Tbsp Olive Oil1 tsp Chili Powder1/4 tsp Cumin1/4 tsp salt (optional)
1. Preheat Oven to 375 degrees.
2. Cook rice and set aside.
3. Add olive oil to pan, sautee onion and crumbles until lightly browned. Add tomatoes, 1/4 cup tomato juice and all spices.
4. Spray 8x8 dish with cooking spray.
5. Start layers: Tortilla, half of beans, half of beans, half of rice, half of crumbles mixture, half of cheese. Begin second layers in same order with remaining ingredients.
6. Place in oven for 15-20 minutes, or until heated/cheese melted.
7. Let cool for at least 5 minutes, then serve and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user AEON077.
2. Cook rice and set aside.
3. Add olive oil to pan, sautee onion and crumbles until lightly browned. Add tomatoes, 1/4 cup tomato juice and all spices.
4. Spray 8x8 dish with cooking spray.
5. Start layers: Tortilla, half of beans, half of beans, half of rice, half of crumbles mixture, half of cheese. Begin second layers in same order with remaining ingredients.
6. Place in oven for 15-20 minutes, or until heated/cheese melted.
7. Let cool for at least 5 minutes, then serve and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user AEON077.
Nutritional Info Amount Per Serving
- Calories: 386.0
- Total Fat: 11.7 g
- Cholesterol: 14.6 mg
- Sodium: 1,620.5 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 10.9 g
- Protein: 29.1 g
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