This recipe uses rice left over from Stuffed Peppers.
All You JUNE 2011
1. Preheat oven to 350ºF. Wrap tortillas in foil. Bake for 15 minutes.
2. In a skillet, warm oil over medium-high heat. Sauté onion for 3 minutes. Add cumin, chili powder, bell pepper and zucchini; sauté 3 minutes. Stir in beans, corn, if desired, and enchilada sauce. Add rice; sauté until heated through, about 1 minute. Remove from heat; let cool slightly.
3. One tortilla at a time, spoon filling down center. Top with cheese, if desired. Roll up and serve.
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