Vegetable Enchiladas

Vegetable Enchiladas

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By
@rcrc

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
10
Prep:
25 Min
Cook:
55 Min
Method:
Bake

Ingredients

  • 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(s)
    diced green chilies
  • 1 tsp
    cumin
  • 3/4 tsp
    garlic powder
  • 1-28 oz. can(s)
    enchilada sauce, red or green, mild to hot
  • 10
    flour tortillas
  • 1 c
    shredded colby-jack cheese
  • 1-2 1/4 oz can(s)
    sliced black olives, drained

How to Make Vegetable Enchiladas

Step-by-Step

  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.

Printable Recipe Card

About Vegetable Enchiladas

Main Ingredient: Vegetable
Regional Style: Mexican



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