Rice and Bean Enchiladas

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Rice and Bean Enchiladas

Yield: 4

Rice and Bean Enchiladas

This one is easy and tasty.


1 cup brown rice

4 cups zucchini (shredded)

2 cups spinach

1 (15 oz) can pinto beans (drained and rinsed)

1 (10 oz) can cream of mushroom soup (reduced sodium)

1 (8 oz) can diced green chilies

2 cups mexican cheese

8 Ezekiel Whole Wheat Tortilla

2 Tbsp chili powder

1/2 tsp crushed red pepper

1/2 tsp dried oregano

1 tsp paprika

1 Tbsp ground cumin

1 tsp black pepper

coconut oil (or spray)


  1. Prepare rice as per instructions on your package. Usually put 1 cup brown rice with 2 cups of water in a small pan. Bring to boil and reduce heat and simmer for about 45 minutes.
  2. Combine zucchini and all of the seasoning to large skillet and cook for 5 minutes.
  3. Add spinach and cook for about 2 min (or until wilted)
  4. Add pinto beans, soup, chilies and rice to the skillet and bring to boil. Remove from heat.
  5. Lightly grease 13×9 inch backing dish with coconut oil (or spray).
  6. Fill each tortilla with about 1 cup of the mixture and a little cheese. Roll up and place in pan.
  7. Top with some cheese and cook in oven at 350 until cheese is melted (about 5-7 minutes).


  1. The Kitchen Skinny says

    eschaumann April 19, 2012 at 1:32 am [edit]
    My kids love these. I make a homemade white sauce with earth balance butter, flour, and rice milk instead of using cream of mushroom soup. I made a big batch of these today and froze one pan of them for another day.

  2. OMG! This is the bomb! This dish has so much flavor and was so easy to make! I cannot believe how yummy this is!

  3. Rachel Smith says

    This is excellent! We made it for dinner last night and I even brought some for my lunch today! Very filling and love, love, love the spices!

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