Guest guest Posted February 4, 2007 Report Share Posted February 4, 2007 SALSA RICE ENCHILADAS (4 servings, 2 enchiladas each) 1½ cups chunky-style salsa 1½ teaspoons chili powder 1 cup uncooked instant rice 1 can (15 ounces) black beans, drained, rinsed 1 can (11 ounces) whole kernel corn with red and green peppers, undrained 1½ cups shredded cheddar cheese (6 ounces) 8 flour tortillas (8 inch) Additional chunky-style salsa, if desired In 10-inch skillet, heat 1½ cups salsa and the chili powder to boiling. Stir in rice. Remove from heat; cover and let stand 5 minutes. Stir in beans, corn and cheese. Spoon about ½ cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary. Serve with salsa if desired. ______________________________\ ____ Bored stiff? Loosen up... Download and play hundreds of games for free on Games. http://games./games/front Quote Link to comment Share on other sites More sharing options...
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