vegetable enchiladas
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.
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prep time
25 Min
cook time
55 Min
method
Bake
yield
10 serving(s)
Ingredients
- 1/2 cup diced onions
- 1/2 cup shredded carrots
- 2 teaspoons olive oil
- 2 cups sliced mushrooms
- 2 cups mixed bell peppers, sliced
- 2 cups cooked brown rice or cooked adzuki beans
- 1-4 oz. can diced green chilies
- 1 teaspoon cumin
- 3/4 teaspoon garlic powder
- 1-28 oz. can enchilada sauce, red or green, mild to hot
- 10 - flour tortillas
- 1 cup shredded colby-jack cheese
- 1-2 1/4 oz cans sliced black olives, drained
How To Make vegetable enchiladas
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Step 1Heat 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.
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Step 2Stir in brown rice, green chilies, cumin and garlic powder.
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Step 3Pour half of enchilada sauce into a 9x13 baking pan.
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Step 4Divide rice mixture among tortillas. Roll up. Place seam-side down in baking pan. Pour remaining enchilada sauce over tortillas.
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Step 5Cover 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.
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Step 6Note - Can substitute other vegetables to your liking or use jalapenos instead of chilies if you prefer more heat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Keyword:
#enchiladas
Keyword:
#vegetable
Ingredient:
Vegetable
Method:
Bake
Category:
Casseroles
Category:
Tacos & Burritos
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