Cheesy Bean & Rice Enchiladas

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 440.8
  • Total Fat: 11.0 g
  • Cholesterol: 27.6 mg
  • Sodium: 795.7 mg
  • Total Carbs: 62.8 g
  • Dietary Fiber: 9.1 g
  • Protein: 23.7 g

View full nutritional breakdown of Cheesy Bean & Rice Enchiladas calories by ingredient


Introduction

Enchiladas are the perfect way to combine leftovers into something tasty. These vegetarian beauties can be easily adapted to incorperate extra veg, shrimp, chicken, beans, etc. Enchiladas are the perfect way to combine leftovers into something tasty. These vegetarian beauties can be easily adapted to incorperate extra veg, shrimp, chicken, beans, etc.
Number of Servings: 2

Ingredients

    Onions, raw, .25 cup, chopped
    brown rice (1 cup cooked)
    Ricotta Cheese, part skim milk, 75 grams
    Cottage Cheese, 1% Milkfat, 75 grams
    Beans, black, 35 grams
    Beans, pinto, 20 grams
    Beans, red kidney, 20 grams
    Corn Tortillas, 4 tortilla, medium (approx 6" dia)
    La Victoria Enchilada Sauce, 0.5 cup
    Mozzarella Cheese, part skim milk, 50 grams
    Jalapeno Peppers, .25 cup, sliced

Tips

Some perfer one type of bean for ease of use, others perfer flour tortillas over corn.


Directions

Saute onions until soft. Mix onions and rice together and divide beteen the 4 tortillas. mix Ricotta and cottage cheese together and add on top of tortilla. Mix beans together and put as final layer. Roll tortillas closed and then put enchilada sauce followed by mozzerela cheese. Bake for 20 minutes or until cheese has melted. Divide onto two plates and top with jalopeno peppers and serve.

Serving Size: Make 2 tortillas per serving

Number of Servings: 2

Recipe submitted by SparkPeople user CRZYLLAMA71.