Rice and Bean Enchiladas

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Rice and Bean Enchiladas
  • Prep Time: 20
  • Total Time: 50
  • Servings: 4-6
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About this Recipe

A tasty meatless option! Great idea for a potluck too!

Ingredients

1 Pkg (250 g) Ready prepared cooked rice
1 tbsp (15 mL) Cajun seasoning
1 Bunch green onion, chopped, divided
1 can (540 mL) Black beans, drained
1 can (395 mL) Creamed corn
6 tsp Dempster’s WholeGrains® Ancient Grains Tortillas
1 ½ cups (375 mL) Salsa, divided
¾ cup (175 mL) Sour cream, divided
1 cup (250 mL) Grated Tex-Mex cheese

Directions

PREHEAT oven to 375°F (190°C).

MIX together rice, Cajun seasoning, half the green onions, black beans and creamed corn. Divide the mixture between the tortillas. Spread half the salsa in a 9x13” (3.5L) pan. Roll up the enchiladas and place in the pan on top of the salsa. Place a dollop of sour cream on each enchilada and sprinkle with cheese.

BAKE for about 30 minutes or until golden and bubbly. Serve sprinkled with the remaining green onions and remaining sour cream and salsa on the side.

Notes

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