Cheesy Vegetarian Enchiladas Popular Recipes

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Cheesy Vegetarian Enchiladas

"Loaded with veggies and topped with cheese. Yummy and quick!"

Ingredients :

• 4 cups water
• 2 cups uncooked brown rice
• 1 tablespoon olive oil, or to taste
• 2 bell peppers, diced
• 1 onion, diced
• 2 cups fresh spinach
• 1 cup green beans
• 1/2 cup diced mushrooms
• 2 teaspoons chili powder, or to taste
• 1/2 teaspoon paprika, or to taste
• 2 (15 ounce) cans fat-free refried beans
• 10 (8 inch) flour tortillas
• 2 (10 ounce) cans enchilada sauce
• 1 (8 ounce) package shredded Mexican cheese blend

Instructions :

Prep : 25M	Cook : 10M	Ready in : 2H1M

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Heat olive oil in a large skillet over medium heat. Add bell peppers, onion, spinach, green beans, and mushrooms; cook and stir until soft, about 8 minutes. Season with chili powder and paprika.
• Spoon refried beans into a microwave-safe container. Cover and microwave until hot, about 3 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking pan.
• Divide brown rice, bell pepper mixture, and refried beans evenly among tortillas. Roll up tortillas to enclose filling; arrange seam-side down in the baking pan.
• Pour enchilada sauce over rolled tortillas. Sprinkle Mexican cheese on top.
• Bake in the preheated oven until cheese is melted, about 30 minutes. Let cool for 5 minutes before serving.

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