No-Roll Mexican Rice Enchiladas

I've been slacking on the cooking front lately (again, I know) - blame it on my craft room makeover project - but I decided to help catch up on my pinned recipes on Pinterest. Between paint sessions I decided I needed to get something in the oven that could be made quick, fast, and in a hurry, so that when I painted that last piece of wood I would have something yummy waiting to be devoured. So, I chose this recipe for No-Roll Mexican Rice Enchiladas.

I will go ahead and admit that I did make some modifications to the ingredient list, but the basic principle was the same. I used rice, beans, and cheese - just a different rice, bean, and cheese combination.

The recipe calls for:

  • rice and vermicelli mix with Spanish seasonings
  • butter or margarine
  • water
  • mild enchilada sauce
  • pinto beans, drained, rinsed
  • Southwestern style corn, drained
  • flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)
  • finely shredded Mexican cheese blend (8 oz)

If you know me by now, you know that for dishes like this, I'm going to use whatever I can find in my house, so I used:
  • brown rice
  • diced tomatoes
  • mild enchilada sauce
  • vegetarian refried beans
  • sweet corn, drained
  • cumin (since my veggies and rice weren't seasoned)
  • flour tortillas
  • mozzarella cheese

Another super quick meal.  There's more where this one came from.  Stay tuned!

Bon Appetit,


  1. Sounds really yummy and easy to put together. That would be a hit around here. :)

  2. Yum, that looks great. I love easy and tasty! Rice, beans and cheese are huge favorites at our house.

  3. OMG Libby these looks so delicious and it looks like they would work great for my soon to be diet. Yummy!!!

  4. These look delicious!!! Mexican foods are one of my favorites!

  5. I love Mexican! AND it's meatless? This one is going straight to print...

    And thanks for the recommendation on that spinner. GORGEOUS work!


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