Salsa Rice Enchiladas Recipe

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
25 Rating -
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25minstotal
25m.total
Salsa Rice Enchiladas
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ingredients serve

Ingredients for Salsa Rice Enchiladas Recipe

  • 0.38 cup Old el pasotm thick 'n chunky salsa
  • 0.38 teaspoon Chili powder
  • 1/4 cup Uncooked instant rice
  • 1/4 can Progressotm black beans, drained, rinsed
  • 1/4 can Whole kernel corn with red and green peppers, undrained
  • 0.38 cup Shredded cheddar cheese
  • 1/4 Package old el pasotm flour tortillas for burritos
  • As required Additional old el pasotm thick 'n chunky salsa, if desired
Nutrition
value
363
calories per serving
11 g Fat20 g Protein43 g Carbs2 g FiberOther

Current Totals

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

MacroNutrients

  • Carbs
    43g
  • Protein
    20g
  • Fiber
    2g

Fats

  • Fat
    11g

Vitamins & Minerals

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