Our Carolina® Whole Grain Brown Rice, chili powder, pinto beans, and cheddar get stuffed and then baked in an oven for 30 minutes.
Preheat oven to 350°F. Prepare rice according to package directions.
Heat oil in a large, heavy skillet over medium heat. Add chopped vegetables and sauté for 5 minutes. Add cooked rice and salt. Remove from heat.
Heat beans and chili powder in separate pan.
Arrange filled tortillas in an oiled 13x9x2 inch-baking dish.
Pour seasoned beans over tortillas. Sprinkle top with more cheese. Bake 30-minutes.
Made to last you through those long, meat-free Monday nights, this is the hearty vegetarian dish we love to come home to. Undeniably cheesy and made with our fluffy whole grain rice, this recipe is our go-to when we’re in the mood for something tasty and Mexican-style.
Now, more good news. This vegetarian enchilada is incredibly easy to make. Let your oven do the work while you sit back and enjoy the smells of simmering Monterey Jack and cheddar cheese. But, before you do, you’ll have to roll up your sleeves– just a bit.
After preheating the oven, chopped veggies and rice get seasoned and sautéed. Meanwhile, pinto beans and chili powder get an extra touch of seasoning with a dash of salt. Then line up your tortillas, stuff with the bean mixture, and top them off with shredded cheese. Now, you’re ready to bake them to a cheesy, browned tray of whole-grain goodness.
Assemble these tasty veggie enchiladas, pop them in the oven, and kick your feet up. These Mexican treats are a cheesy and delicious way to enjoy your meatless Monday.