Bean and Rice Enchiladas (Dinner)
Perfectly seasoned bean and rice enchiladas, all cooked wonderfully in the oven for an easy dinner recipe for the whole family.
Servings: 5 servings
Ingredients
- 5.4 oz pouch Knorr “Taco rice” or “Mexican Rice”
- 16 oz can refried beans
- 1 tsp chili powder
- t tsp cumin
- 5-10 medium flour tortillas
- 10 oz can red enchilada sauce
Instructions
- Preheat oven to 350 degrees
- Cook the rice according to the package instructions.
- Stir the can of refried beans and seasonings into the cooked rice.
- Spray a 9x13 baking dish with non stick spray.
- Fill each tortilla with a little bit of the rice mixture. (You can fill the tortillas big or small depending on your preference).
- Roll the tortillas up and place seam side down onto the baking dish.
- Spray or brush the tops of the tortillas with olive oil or any oil (this will help the top get crispy)
- Bake for 20 minutes.
- Remove from the oven and pour the enchilada sauce over the top. Bake for an additional 10 minutes. Enjoy.
Nutrition
Calories: 288kcal | Carbohydrates: 54g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1242mg | Potassium: 81mg | Fiber: 6g | Sugar: 7g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg
