| Low Calorie Arroz Y Frijoles Enchiladas (RICE AND BEANS)
Categories: Low Calorie, Mexican, Enchiladas, Rice, Beans
2 cloves garlic, minced
1 tablespoon of vegetable oil
one16 ounce can of black or pinto beans, rinsed and drained
one 8 ounce can of whole tomatoes, undrained, coarsely chopped
1 cup of instant rice
1 1/2 cup of Pace Picante sauce
1/3 cup of water
1 teaspoon of instant chicken bouillon granules
1 teaspoon of ground cumin
1/2 teaspoon of oregano leaves
3/4 cup of diced bell pepper
3 green onions with tops, sliced
2 cups (8 oz.) of shredded Cheddar cheese
12 flour tortillas (6 to 7 inch) |
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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; 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 350ºF. 20 minutes or until hot. Sprinkle with remaining cheese; top as desired. Serve with additional Pace Picante sauce. Makes 6 servings.
*Great recipe for lent. It's meatless!!
TOPPING:
Avocado slices (optional)
Sour cream (optional) |
