Salsa Rice Enchiladas
Time needed
25 min
preparation
Serving Size / Yield
8
Ingredients
- 1 1/2 C. chunky salsa
- 1 1/2 tsp. chili powder
- 1 C. uncooked instant rice
- 1 15-oz. can black beans, drained, rinsed
- 1 11-oz. can whole kernel corn with red and green peppers, undrained
- 1 1/2 C. shredded Cheddar cheese
- 8 flour tortillas (8 inch)
Directions
In 10-inch skillet, heat 1 1/2 cups salsa and 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. Serve with salsa if desired.
