RECIPE
Enchiladas
COOK TIME
35 min
PREP TIME
5 min
MAKES
12 servings
Taco Tuesday who? These Enchiladas made with our Brown Jasmine Rice with Cilantro and Lime are a simple but delicious weekday meal.
INGREDIENTS
- 1 package of SEEDS OF CHANGE™ Organic Brown Jasmine Rice with Cilantro and a Hint of Lime
- 1 1/2 cups sweet corn kernels, frozen
- 4 cups chopped kale
- 1 medium jalapeno
- 1 Tbsp. taco seasoning
- 12 6 inch flour tortillas, reduced sodium
- 1 can refried beans, warmed
- 1/3 cups shredded cheese
- 1/2 cups cilantro, chopped
- 1 1/2 cups enchilada sauce
- Sour cream (optional)
THIS RECIPE FEATURES:
SEEDS OF CHANGE™ Certified Organic Brown Jasmine Rice with Cilantro Lime, 8.5 oz Pouch
DIRECTIONS
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1. Preheat the oven to 375F. Heat a drizzle of oil in a nonstick skillet. Add in the corn, jalapeño and kale and sauté for 5-7 minutes. Add in the taco spice. Season to taste.
-
2. Prepare Brown Jasmine Rice with Cilantro and Lime per package instructions. Add the rice into the skillet with the veggies. Stir to combine.
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3. Lay a tortilla flat, and spread a layer of the refried beans on the inside. Add a sprinkle of shredded cheese, followed by 1/3 cup of the rice and vegetable mixture. Roll it up and place it in an oven safe dish (we used a glass container for meal prep ease). Repeat until all of the tortillas and filling is gone. Pour 1/2 cup enchilada sauce overtop each filled container.
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4. Bake for 15 minutes. Remove from the oven and garnish with a drizzle of sour cream and cilantro. Reheat in the microwave for lunch or dinner!
NUTRITION INFO
| Column 1 | Column 2 |
|---|---|
| Servings | 4 |
| Calories (per serving) | 470 |
| Total Fat | 11g |
| Saturated Fat | 4.5g |
| Trans Fat | 0g |
| Total Fat % DV | 14% |
| Saturated Fat % DV | 23% |
| Trans Fat % DV | 0% |
| Cholesterol | 5mg |
| Cholesterol % DV | 2% |
| Sodium | 590mg |
| Sodium % DV | 26% |
| Total Carbohydrate | 81g |
| Dietary Fiber | 3g |
| Sugars | 5g |
| Total Carbohydrates % DV | 29% |
| Dietary Fiber % DV | 11% |
| Protein | 14g |
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