vegetable enchiladas

rcrc avatar
By RC :)
from Reading, PA

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.

serves 10
prep time 25 Min
cook time 55 Min
method Bake

Ingredients For vegetable enchiladas

  • 1/2 c
    diced onions
  • 1/2 c
    shredded carrots
  • 2 tsp
    olive oil
  • 2 c
    sliced mushrooms
  • 2 c
    mixed bell peppers, sliced
  • 2 c
    cooked brown rice or cooked adzuki beans
  • 1-4 oz. can
    diced green chilies
  • 1 tsp
    cumin
  • 3/4 tsp
    garlic powder
  • 1-28 oz. can
    enchilada sauce, red or green, mild to hot
  • 10
    flour tortillas
  • 1 c
    shredded colby-jack cheese
  • 1-2 1/4 oz can
    sliced black olives, drained
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How To Make vegetable enchiladas

  • 1
    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.
  • 2
    Stir in brown rice, green chilies, cumin and garlic powder.
  • 3
    Pour half of enchilada sauce into a 9x13 baking pan.
  • 4
    Divide rice mixture among tortillas. Roll up. Place seam-side down in baking pan. Pour remaining enchilada sauce over tortillas.
  • 5
    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.
  • 6
    Note - Can substitute other vegetables to your liking or use jalapenos instead of chilies if you prefer more heat.
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