- 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
- 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.
08/06/2019
recipepes.com
cheesy vegetarian enchiladas, recipe
PT15M
PT1H
5
455 calories
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