Vegetarian Enchiladas with Black-Eyed Peas & Brown Rice

Name: Vegetarian Enchiladas with Black-Eyed Peas & Brown Rice
Cuisine: Mexican, Latin American
Ingredients: 2 cups brown rice (cooked); 1 can Mexican corn (11oz); 1 can black-eyed peas (15.5oz); 4 tbsp salsa; 1 can enchilada sauce; 2 tsp cumin; 1 tbsp chili powder; 1 tsp onion powder; 12 Mission Spinach Tortillas Carb Balance; 1 can of enchilada sauce (2 total)

3 steps

Updated at: Thu, 17 Aug 2023 12:11:09 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories259.8 kcal (13%)

Total Fat7.1 g (10%)

Carbs53.3 g (21%)

Sugars5.7 g (6%)

Protein10.9 g (22%)

Sodium1036.9 mg (52%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 cupsbrown rice

cooked

1 x 11 ozmexican corn

can

1can black-eyed peas

4 Tbspsalsa

1can enchilada sauce

2 tspcumin

1 Tbspchili powder

1 tsponion powder

12spinach tortillas

carb balance

1can enchilada sauce

Instructions

Step 1

Combine all ingredients for the filling in a skillet over medium heat. Bring to a simmer and reduce heat to medium-low and continue to cook for about 3-5 minutes. Stirring occasionally.

Step 2

Over medium heat place tortilla in a dry skillet and heat for about 30 seconds on each side. Repeat with remaining tortillas. Alternatively, you can also heat tortillas in oven.

Step 3

Scoop mixture on tortilla and roll up. Place in oven safe dish, seam down. Spoon second can of enchilada sauce over enchiladas. Sprinkle with some cheese and heat in oven at 400 degrees for about 10-15 minutes or until cheese is melted.

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