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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This recipe uses rice left over from Stuffed Peppers. Ingredients:
8 10-inch flour tortillas |
1 tablespoon vegetable oil |
1 onion, chopped |
1 teaspoon cumin |
1 1/2 teaspoons chili powder |
1 red bell pepper, diced |
1 zucchini, diced |
1 15-oz. can pinto beans, drained, rinsed |
1 cup frozen corn kernels, defrosted, optional |
10 ounce enchilada sauce |
2 cups cooked brown rice from stuffed peppers |
1 1/2 cups grated cheddar, optional |
Directions:
1. Preheat oven to 350ºF. Wrap tortillas in foil. Bake for 15 minutes.
2. In a skillet, warm oil over medium-high heat. Sauté onion for 3 minutes. Add cumin, chili powder, bell pepper and zucchini; sauté 3 minutes. Stir in beans, corn, if desired, and enchilada sauce. Add rice; sauté until heated through, about 1 minute. Remove from heat; let cool slightly.
3. One tortilla at a time, spoon filling down center. Top with cheese, if desired. Roll up and serve.
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