Southwest Layered Enchiladas
Quick Mexican Rice with Chiles
Ingredients
- 1 (16-oz) container fresh salsa, divided
- 1 zucchini, chopped
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can pinto beans, drained and rinsed
- 2 tsp ground cumin
- 9 (6-inch) corn tortillas
- 1½ cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F. Spread ½ cup salsa in a lightly greased 9-inch baking dish; set aside ½ cup salsa for topping.
- Combine remaining salsa, zucchini, both beans, and cumin in a bowl; toss. Arrange 3 corn tortillas over salsa in dish, tearing to fit.
- Spoon half of bean mixture over tortillas. Sprinkle with ½ cup cheese. Repeat layers; top with remaining 3 tortillas.
- Pour reserved ½ cup salsa over tortillas; top with ½ cup cheese. Bake 25 minutes or until bubbly.
Side Dish Ingredients
- ½ cup long-grain white rice
- 1 Tbsp olive oil
- 1 (10-oz) can diced tomatoes with green chiles
- 1 cup chicken broth
Side Dish Instructions
- Cook rice in hot oil in a saucepan over medium heat 2 minutes. Add tomatoes and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
- Fluff with a fork, and season with salt and pepper to taste.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
