Arroz y Frijoles Enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 554.2
  • Total Fat: 21.7 g
  • Cholesterol: 39.9 mg
  • Sodium: 1,057.1 mg
  • Total Carbs: 68.4 g
  • Dietary Fiber: 13.2 g
  • Protein: 24.0 g

View full nutritional breakdown of Arroz y Frijoles Enchiladas calories by ingredient


Introduction

Grand Prize Winner, 1992 "Pick Up The Pace" Recipe Contest Grand Prize Winner, 1992 "Pick Up The Pace" Recipe Contest
Number of Servings: 6

Ingredients

    2 cloves garlic, minced
    1 tbsp. vegetable oil
    1 can (16 oz.) black or pinto beans,
    rinsed & drained
    1 can (8 oz.) whole tomatoes,
    undrained, coarsely chopped
    1 c. instant rice
    1 1/2 c. Pace Picante sauce
    1/3 c. water
    1 tsp. instant chicken bouillon
    granules
    1 tsp. ground cumin
    1/2 tsp. oregano leaves
    3/4 c. diced bell pepper
    3 green onions with tops, sliced
    2 c. (8 oz.) shredded Cheddar cheese
    12 flour tortillas (6-7")
    Toppings: Avocado slices, sour cream

Directions

Cook garlic in oil in 10 inch skillet 2 minutes. Stir in beans, tomatoes, rice, 1/2 cup Pace Picante sauce, water, bouillon granules, cumin and oregano; bring to a boil. Cover and simmer 1 minute. Remove from heat;t let stand 5 minutes. Stir in pepper, onions and 1 cup cheese. Spoon about 1/3 cup bean mixture down
center of each tortilla; roll up. Place seam side down in 13 x 9 inch glass baking dish. Spoon remaining Pace Picante Sauce evenly over tortillas; cover with foil. Bake at 350 degrees for 20 minutes or until hot. Sprinkle with remaining cheese; top as desired.
Serve with additional Pace Picante sauce. Makes 6 servings.

Serving Size: 2 enchiladas