Loaded with veggies and topped with cheese. Yummy and quick!
Provided by Carla Hauck
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 2h1m
Yield 10
Number Of Ingredients 14
Steps:
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Heat olive oil in a large skillet over medium heat. Add bell peppers, onion, spinach, green beans, and mushrooms; cook and stir until soft, about 8 minutes. Season with chili powder and paprika.
- Spoon refried beans into a microwave-safe container. Cover and microwave until hot, about 3 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking pan.
- Divide brown rice, bell pepper mixture, and refried beans evenly among tortillas. Roll up tortillas to enclose filling; arrange seam-side down in the baking pan.
- Pour enchilada sauce over rolled tortillas. Sprinkle Mexican cheese on top.
- Bake in the preheated oven until cheese is melted, about 30 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 514.3 calories, Carbohydrate 77.5 g, Cholesterol 22 mg, Fat 14.5 g, Fiber 9.1 g, Protein 18.1 g, SaturatedFat 6.6 g, Sodium 1003.9 mg, Sugar 3 g
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