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Ingredients
| salsa: 6 oz |
| chili powder: 1 1/2 tsp |
| white rice: 1 cup (uncooked) |
| black beans: 15 oz (drained, rinsed) |
| whole-grain white cornmeal: 11 oz (with red and green peppers, undrained) |
| cheddar cheese (shredded): 1 1/2 cups |
| flour tortillas: 8 tortillas |
Salsa Rice Enchiladas
Credit: www.bettycrocker.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- In 10-inch skillet, heat 1 1/2 cups salsa and the chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn and cheese.
- Spoon about 1/2 cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary. Serve with salsa.