Tuesday, September 4, 2007

Salsa Rice Enchiladas

  • 1 1/2 C chunky style salsa
  • 1 1/2 tsp chili powder
  • 1 C uncooked instant rice
  • 1 can (7 or 8oz) black beans, drained, rinsed
  • 1 can (5oz) whole kernel corn with red and green peppers, undrained
  • 1 1/2 C shredded cheddar cheese
  • 4 flour tortillas
  • additional salsa, if desired

1. In 10-inch skillet, heat 1 1/2 C salsa and the chili powder to boiling. Stir in rice. Remove from heat; cover and let stand 5 minutes. Stir in beans, corn and cheese.
2. Spoon about 1/2 C rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary. Serve with salsa if desired.

Robyn's notes: I can't have salsa, black beans, or corn, so I made the above for him and for myself I stuffed my tortillas with rice, enchilada sauce, and cheese.

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