No-Roll Mexican Rice Enchiladas


5 comments
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,
 

5 comments:

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

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

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

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

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  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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