Salsa Rice Enchiladas Recipe

Name: Salsa Rice Enchiladas Recipe
Total time: 25 min
Yield: 4
Cuisine: Mexican

Recipe By Betty Crocker

Vegetarian enchiladas wrap up a skillet-easy filling of rice, beans, corn, peppers and cheese. Salsa's on the side.

3.7

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25minstotal

ingredients serves

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Ingredients For Salsa Rice Enchiladas Recipe

1.5 cup Old el pasotm thick 'n chunky salsa
1.5 teaspoon Chili powder
1 cup Uncooked instant rice
1 can Progressotm black beans, drained, rinsed
1 can Whole kernel corn with red and green peppers, undrained
1.5 cup Shredded cheddar cheese
1 Package old el pasotm flour tortillas for burritos
Additional old el pasotm thick 'n chunky salsa, if desired

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Nutrition
value

363

calories per serving

11 g Fat20 g Protein43 g Carbs2 g FiberOther

Current Totals

11 g Fat
20 g Protein
43 g Carbs
2 g Fiber

MacroNutrients

Carbs
43 g
Protein
20 g
Fiber
2 g

Fats

Fat
11 g

Vitamins & Minerals

Calcium
526 mg
Iron
2 mg
Vitamin A
85 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
12 mcg
Vitamin B12
1 mcg
Vitamin C
1 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
53 mg
Manganese
0 mg
Phosphorus
405 mg
Selenium
8 mcg
Zinc
3 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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