Today’s Meatless Monday recipe features 10 Ingredient Bean and Rice Enchiladas!
I don’t know about you, but I’m always looking for a quick and easy dinner to throw together that will offer quality protein, a good source of carbohydrate energy for my training and rounds itself out with lots of veggies. Well, look no further than these easy to make 10 Ingredient Bean and Rice Enchiladas!
1 can black beans
1 can pinto beans
1 cup brown rice, cooked
1 can Las Palmas Enchilada Sauce
1/2 medium onion, sliced
8 mini bell peppers, sliced
shredded Mexican cheese (optional)
Cholula or salsa (optional)
Preheat oven to 350. Dump both cans of beans into a colander and rinse thoroughly.
Next, combine the beans, rice and about 1/3 of the can of enchilada sauce.
Slice onions and peppers and saute until soft.
Prep the tortillas by placing some of the rice and bean mixture on them followed by the fajita vege mixture.
After placing a small amount of the enchilada sauce in the bottom of your baking dish, place the tortillas seam side down into the baking dish.
Pour remaining enchilada sauce over the top and spread around to cover.
If using, sprinkle cheese over the top (optional). Bake in the oven for 20 minutes to warm through (and melt cheese).
Top with lettuce, sour cream, avocado and Cholula or salsa. Enjoy!!!