Monday, June 28, 2010

Thrifty Recipe- Rice, Cheese, and Bean Enchiladas

I try to plan a vegetarian meal once a week. This is a good one, I usually top with a dash of green Tabasco sauce.

Rice, Cheese and Bean Enchiladas
Makes 6 servings

2 cups cooked jasmine or brown rice (I much prefer jasmine)
4 cups shredded zucchini, drained
1 tablespoon Mexican seasoning (see below if you want to make your own)
1 15oz can pinto beans, rinsed and drained
1 10oz can reduced sodium cream of mushroom soup
1 8oz can diced green chilies
12 8-inch flour tortillas
2 cups Mexican cheese blend or cheddar, shredded

1. Combine zucchini and Mexican seasoning in large skillet (with some olive oil if pan isn't nonstick). Cook and stir 5 minutes. Add beans, soup, chilies, and rice. Bring to a boil. Remove from heat.
2. Spray 9x13 glass or Pyrex baking dish with nonstick spray. Spoon 1/2 cup filling into each tortilla and sprinkle with cheese. Roll up and lay in baking dish. Repeat with all tortillas until dish is full.
3. Sprinkle remaining cheese over the enchiladas. Microwave for three to four minutes until cheese is melted.

* To make your own Mexican seasoning combine the following. Store in an airtight container in the cupboard.
1/4 cup dried oregano
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
Pinch of salt

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