Makes: 8 servings (1 ½ cups per serving)
Preparation Time: 8 to 10 minutes
Cooking Time: 25 to 30 minutes
Ingredientes
- 1 (28 ounce) can green enchilada sauce
- 1 (15 ounce) can pinto or black beans, drained and rinsed
- 3 cups cooked brown rice* or 1 cup instant brown rice (for skillet)
- 1 (15 ounce) can whole kernel corn, drained or 1½ cups frozen corn
- 12 (6 inch) corn tortillas
- 10 ounces Monterey Jack or cheddar cheese, shredded (2½ cups shredded cheese)
Directions for Electric Skillet
- Plug in the electric skillet and set heat to medium (approximately 250-260 degrees).
- Collect and measure all ingredients before starting to prepare the recipe.
- Drain and rinse the beans and corn (if using canned corn).
- Pour green enchilada sauce plus 1/4 cup water into the skillet.
- Add beans, instant brown rice and corn. Mix.
- Top with 1cup cheese.
- Place corn tortillas evenly on top of mixture.
- Top with remaining cheese.
- Cover and cook 10-15 minutes on medium, until rice is done.
- Cut into 8 servings. Serve hot.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Directions for Oven
- Preheat oven to 350 degrees.
- Collect and measure all ingredients before starting to prepare the recipe.
- Drain and rinse the beans and corn (if using canned corn).
- In a large bowl, mix sauce, beans, cooked rice*, and corn.
- Place half of mixture on bottom of pan, or divide half the mixture between two pans.* *
- Place corn tortillas evenly on top of the mixture.
- Place remaining mixture on top of tortillas.
- Top with cheese.
- Cover with foil. Bake for 15-20 minutes. Remove cover and bake for 10 more minutes or until bubbly.
- Cut large pan into 8 servings or smaller pans into 4 servings each. Serve hot.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Be creative! Add leftover cooked meat and/or vegetables to the casserole layers.
*Cook rice according to package directions. The package will indicate how much uncooked rice is needed to make 3 cups of cooked rice.
** If you made two pans, you can freeze one of them before baking. Double-wrap in foil, and it will keep for up to 1 month in the freezer.
| Nutrition facts | |
|---|---|
| 8 Servings per container Serving size | 1 ½ Cups (434g) |
| Amount Per Serving Calories | 420 |
| % Daily Value* | |
| Total Fat 15g | 19% |
| Saturated Fat 7g | 35% |
| Trans Fat 0g | |
| Cholesterol 35g | 12% |
| Sodium 690g | 30% |
| Total Carbohydrate 56g | 20% |
| Dietary Fibers 8g | 29% |
| Total Sugars 5g | |
| Includes 0g Added Sugars | 0% |
| Protein 18g | 36% |
| Vitamin D 70mcg | 0% |
| Calcium 318mg | 25% |
| Iron 3mg | 15% |
| Potassium 740mg | 15% |
| *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |