Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe uses rice left over from Stuffed Peppers.

Recipe by MyRecipes June 2011

Gallery

Credit: Ryan Benyi; Styling: Susan Vajaranant

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350ºF. Wrap tortillas in foil. Bake for 15 minutes.

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  • 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.

  • One tortilla at a time, spoon filling down center. Top with cheese, if desired. Roll up and serve.

Nutrition Facts

387 calories; fat 9g; saturated fat 2g; protein 11g; carbohydrates 66g; fiber 8g; sodium 905mg.
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