Original recipe using the brown rice came from a package of Chi-Chi's tortillas. I like using the beans and making a rice dish as a side.
prep time25 Min
cook time55 Min
Ingredients For vegetable enchiladas
mixed bell peppers, sliced
cooked brown rice or cooked adzuki beans
1-4 oz. can
diced green chilies
1-28 oz. can
enchilada sauce, red or green, mild to hot
shredded colby-jack cheese
1-2 1/4 oz can
sliced black olives, drained
How To Make vegetable enchiladas
Heat oven to 375. In a large skillet, cook onions and carrots in oil for 1 minute. Add mushrooms and bell peppers; cook until peppers are crisp-tender.
Stir in brown rice, green chilies, cumin and garlic powder.
Pour half of enchilada sauce into a 9x13 baking pan.
Divide rice mixture among tortillas. Roll up. Place seam-side down in baking pan. Pour remaining enchilada sauce over tortillas.
Cover and bake for 45 minutes. Sprinkle with cheese and olives. Bake 5 minutes longer or until cheese is melted. Let sit a few minutes before serving.
Note - Can substitute other vegetables to your liking or use jalapenos instead of chilies if you prefer more heat.
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