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Salsa Rice Enchiladas




Source of Recipe


Betty Crocker Easy Meatless Dishes






List of Ingredients



• 1 jar (24 ounces) thick-and-chunky salsa
  
• 1 teaspoon chili powder
  
• 1 cup uncooked instant rice
  
• 1 can (15 ounces) black beans, rinsed and drained
  
• 6 garden vegetable-flavored flour tortillas (6 to 8 inces in diameter)
  
• 1/4 cup shredded Cheddar cheese (1 ounce)
  
• 1/4 cup shredded Monterey Jack cheese (1 ounce)
  






Instructions



1. Heat oven to 375. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
   
2. Heat 1 1/2 cups of the salsa and the chili powder to boiling in 2-quart saucepan. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans.
   
3. Spread 1/2 cup of the salsa in baking dish. Dip tortillas into additional salsa; spoon about 1/2 cup rice mixture onto one side of each tortilla. Roll up tortillas; place seam sides down on salsa in baking dish. Spoon remaining salsa over tortillas. Sprinkle with cheese.
   
4. Bake uncovered 15 to 20 minutes or until salsa is bubbly and cheese is melted.
   






Final Comments


6 servings.