Recipe: Salsa Rice Enchiladas

Salsa Rice Enchiladas
Source: Easy Meatless Dishes by Betty Crocker
Servings: 6

24 ounces thick and chunky salsa
1 teaspoon chili powder
1 cup instant rice -- uncooked
15 ounces black beans -- rinsed & drained
6 flour tortillas*
1/4 cup nonfat cheddar cheese -- shredded
1/4 cup Monterey jack cheese -- shredded

Heat oven to 375 F. Spray rectangular baking dish, 11x7x1 inches, with cooking spray.

Heat 1 1/2 cups of the salsa and the chili powder to boiling in 2-quart saucepan. Stir in rice; remove from heat. Cover and let stand 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; place seam sides down on salsa in baking dish. Spoon remaining salsa over tortillas. Sprinkle with cheeses.

Bake uncovered 15 to 20 minutes or until salsa is bubbly and cheese is melted.

*For a different taste, use vegetable flavored or jalapeno flavored tortillas.