Easy Bean and Rice Enchiladas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 389.4
- Total Fat: 9.0 g
- Cholesterol: 7.9 mg
- Sodium: 1,915.3 mg
- Total Carbs: 60.2 g
- Dietary Fiber: 6.7 g
- Protein: 18.7 g
View full nutritional breakdown of Easy Bean and Rice Enchiladas calories by ingredient
Introduction
These are super easy to make. The hardest part is waiting for them to get out of the oven! These are super easy to make. The hardest part is waiting for them to get out of the oven!Number of Servings: 6
Ingredients
-
1 can fat free refried beans
2 cups brown or white rice
1 can corn(optional)
1 package low-fat tortillas
some La Victoria medium (or hot)Taco sauce
1 large can La Victoria Medium Enchilada Sauce
1 package pre-shredded low-fat Mexican cheese (I would also mix some good cheddar in inside the enchilada for extra flavor)
sliced olives
Directions
First cook rice ( I recommend Minute Rice for convience), pre-heat oven to 400 degrees, and make an assembly line out of all your ingredients.
Once rice is done, spray the bottom of a 11" baking dish. Take a tortilla add some beans, taco sauce, a little enchilada sauce, cheese, corn, rice, roll and repeat 5 times.
Cover enchiladas with the rest of enchilada sauce, cheese, and olives. Bake in the oven for 30-40 minutes or until the top is golden brown and bubbly. One enchilada per person should be sufficient unless you are me and can't stop eating them.
Number of Servings: 6
Recipe submitted by SparkPeople user LOSUNS.
Once rice is done, spray the bottom of a 11" baking dish. Take a tortilla add some beans, taco sauce, a little enchilada sauce, cheese, corn, rice, roll and repeat 5 times.
Cover enchiladas with the rest of enchilada sauce, cheese, and olives. Bake in the oven for 30-40 minutes or until the top is golden brown and bubbly. One enchilada per person should be sufficient unless you are me and can't stop eating them.
Number of Servings: 6
Recipe submitted by SparkPeople user LOSUNS.