adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Salsa Rice Enchiladas
0 Likes
Prep Time:
25 minutes
Total Time:
25 minutes
Cheesy vegetarian enchiladas bursting with rice, beans, corn, peppers, and served with a side of zesty salsa.
Ingredients:
  • 1 1/2 cups thick & chunky salsa
  • 1 1/2 teaspoons chili powder
  • 1 cup uncooked instant rice
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (11 oz) whole kernel corn with red and green peppers, undrained
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • Additional thick & chunky salsa, if desired
Instructions:
  • Heat salsa and chili powder in a 10-inch skillet until boiling. Add rice; remove from heat. Cover and let stand for 5 minutes. Stir in beans, corn, and cheese.
  • Place a generous 1/2 cup of the delicious rice mixture in the center of each tortilla. Fold the bottom section up and then fold over the sides securely. Use a toothpick if needed. Enjoy with a side of flavorful salsa.

Similar Recipes