Salsa Rice Enchiladas

[Melissa Burnell]

Salsa Rice Enchiladas

Vegetarian enchiladas wrap up a skillet-easy filling of rice, beans,
corn, peppers and cheese. Salsa’s on the side.

Prep Time:25 min
Start to Finish:25 min
Makes:4 servings

1 1/2 cups Old El Paso? Thick ‘n Chunky salsa
1 1/2 teaspoons chili powder
1 cup uncooked instant rice
1 can (15 oz) Progresso? black beans, drained, rinsed
1 can (11 ounces) Green Giant? Mexicorn? whole kernel corn with red
and green peppers, undrained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 package (11.5 ounce) Old El Paso? flour tortillas for burritos (8
tortillas; 8 inch)
Additional Old El Paso? Thick ‘n Chunky salsa, if desired

1. In 10-inch skillet, heat 1 1/2 cups 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 cup rice mixture onto center of each tortilla.
Fold up bottom of each tortilla; fold over sides. Secure with
toothpick if necessary. Serve with salsa.

Serve With
For a family fiesta, serve with nachos, watermelon wedges and, for
dessert, brownie sundaes.
Variation
For more spice, use the perkier jalape?o- and cilantro-flavored flour
tortillas available in the supermarket.

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