Rice and Bean Enchiladas Recipe

Tried it? Rate this Recipe:

This recipe for Rice and Bean Enchiladas is from Mountain Mama Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Vegetables and Vegetarian Dishes

Ingredients:	Ingredients: Mince 2 cloves garlic and sauté in 1 T vegetable oil Add together and mix all: 1 can (16 oz.) black or pinto beans, rinsed and drained 1 can (8 oz) whole tomatoes, undrained and coarsely chopped 1 c. instant rice, then cook per directions 1 tsp chicken bouillon granules 1 tsp ground cumin ½ tsp oregano leaves ¾ c. cheese grated (I used “Mexican”) 3 green onions, chopped

Directions:	Directions: Roll filling in large size tortillas. Place in 13x9 casserole sprayed with oil. At this point the dish can be covered well and frozen. When ready to serve, mix large (28 oz.) can tomato sauce with hot sauce to taste Pour over enchiladas. Add extra grated cheese. If room temperature, baking time will be about 30-40 minutes at 350 degrees.

Number Of Servings:	Number Of Servings: Makes about 2 13x9 casseroles with 7 large servings each

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now! Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

550W

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!

Rice and Bean Enchiladas Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Number Of Servings:

Number Of Servings: