Cost/Serving: $1.41
Yield: [8 servings] / Serving Size = 1 cup
Ingredients:
Directions:
Yield: [8 servings] / Serving Size = 1 cup
Ingredients:
1 (28 ounce) can green enchilada sauce
1 (15 ounce) can pinto or black beans, drained and rinsed
3 cups cooked brown rice*
1 (15 ounce) can whole kernel corn, drained OR 1 ½ cups frozen corn
12 (6 inch) corn tortillas
10 ounces Monterey Jack or Cheddar cheese, shredded (2½ cups shredded)
Directions:
1. Preheat oven to 350°F.
2. Drain and rinse the beans and corn (if using canned corn).
3. Collect and measure all ingredients before starting to prepare the recipe.
4. In a large bowl, mix enchilada sauce, beans, cooked rice, and corn.
5. Place half the mixture on the bottom of a 9 inch x 13 inch pan or split it between two 9 inch square or round pans.**
6. Spread the corn tortillas evenly over the mixture. Place remaining mixture on top of tortillas.
7. Top mixture with cheese, and cover with foil. Bake for 15 to 20 minutes.
8. Remove foil, and bake for 10 more minutes or until cheese is melted and sauce is bubbly.
9. Serve hot.
10. 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.
This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.