Rice Enchiladas

Ingredients

24 ounces thick & chunky salsa
1 teaspoon chili powder
1 cup uncooked instant rice
15 ounces black beans, canned -- rinsed & drained
6 flour tortillas -- 8 inch
1/4 cup Cheddar cheese -- shredded
1/4 cup Monterey Jack cheese -- shredded

Directions

Heat oven to 375 degrees F. Spray rectangular baking, 11x7x1 1/2-inches, with cooking spray. Heat 1 1/2 cups salsa and the chili powder to boiling in a 2-quart saucepan. Stir in rice, remove from heat, and cover and let stand for 5 minutes. Stir in beans. 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 and place seam side down on salsa in baking dish. Spoon remaining salsa over tortillas. Sprinkle with cheeses. Bake, uncovered, 15-20 minutes or until salsa is bubbly and cheese is melted.

From CDKitchen
Submitted by Shelli