Cheese and Mahatma® Whole Grain Brown Rice pair up for the greatest veggie-friendly enchiladas you’ll ever have! Stuffed with pinto beans, jalapeños, onions, celery and carrots and topped with chili powder and low-fat shredded cheddar cheese, these wrapped and baked flour tortillas will become a family favorite and a staple for weeknight meals.
Preheat oven to 350°F. Prepare brown rice according to package directions.
Heat oil in a large, heavy skillet over medium heat. Add chopped vegetables and sauté for 5 minutes. Add cooked rice and salt. Remove from heat.
In a separate pan, heat pinto beans with jalapeños and chili powder. Stirring until all ingredients are mixed and hot.
Arrange filled tortillas in an oiled 13x9x2 inch-baking dish.
Pour seasoned beans over tortillas. Sprinkle top with more cheese. Bake 30-minutes. Add salsa to taste.
Whether you are familiar with Mexican cuisine or not, you might be aware that burritos and enchiladas are not actually the same and this recipe proves so! From the amount of salsa to how they are presented, take note of this recipe and enjoy some tasty rice and bean Enchiladas tonight.
Enchiladas are usually soaked in salsa hence they are different from burritos, they should be eaten with a fork. Nonetheless, rice is a staple for both recipes. Made with Mahatma® Whole Grain Brown Rice, these enchiladas are as fulfilling as they are delicious – not to mention, a whole-grain dish. Our 100% whole grain rice has a slight nutty flavor that pairs perfectly with the finely chopped vegetables and pinto beans with jalapeños, which add the spice and the authentic Mexican taste.
Sprinkle some cheese on top and serve accompanied by guacamole for an even more delicious meal – if you’re hosting Taco Tuesday this week, make sure to take care of every detail during the party and treat your friends to a delicious dessert like this Key Lime Rice Pudding Pie.
Craving spicier enchiladas? Chili powder and canned pinto beans with jalapeños will spice this baked dish but, if that’s not enough, you can always make it hotter by sprinkling crushed red pepper or by smothering with an extra spicy salsa.
Meaty version? We love protein-packed enchiladas, add some shredded chicken or ground beef for a filling variation to the vegetarian recipe. Even seafood would be great paired with these irresistible Mexican flavors.
For a Gluten Free recipe, swap out flour tortillas with corn tortillas or your preferred alternative.