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Salsa Rice Enchiladas

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Salsa Rice Enchiladas
  • Prep 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 8
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Add something delicious to your family's Mexican cuisine night! Serve rice enchiladas with salsa - a wonderful dinner ready in just 25 minutes.

Ingredients

  • 1 cup chunky-style salsa
  • 1/2 cup water
  • 1 1/2 teaspoons chili powder
  • 1 cup uncooked instant rice
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 can (11 oz) whole kernel corn with red and green peppers, undrained
  • 1 1/4 cups shredded reduced-fat Cheddar cheese (5 oz)
  • 8 fat-free flour tortillas (8 inch)
  • Additional salsa, if desired

Directions

  • 1
    In 10-inch skillet, heat salsa, water and 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.

Nutrition Information

280 Calories, 4 1/2g Total Fat, 13g Protein, 47g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
710mg
30%
Potassium
340mg
10%
Total Carbohydrate
47g
16%
Dietary Fiber
9g
35%
Sugars
2g
Protein
13g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Add something delicious to your family's Mexican cuisine night! Serve rice enchiladas with salsa - a wonderful dinner ready in just 25 minutes.
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