No-Roll Mexican Rice Enchiladas

I've been slacking on the cooking front lately (again, I know) - blame it on my craft room makeover project - but I decided to help catch up on my pinned recipes on Pinterest. Between paint sessions I decided I needed to get something in the oven that could be made quick, fast, and in a hurry, so that when I painted that last piece of wood I would have something yummy waiting to be devoured. So, I chose this recipe for No-Roll Mexican Rice Enchiladas.

I will go ahead and admit that I did make some modifications to the ingredient list, but the basic principle was the same. I used rice, beans, and cheese - just a different rice, bean, and cheese combination.

Source: bettycrocker.com via Libby on Pinterest

The recipe calls for:

• rice and vermicelli mix with Spanish seasonings
• butter or margarine
• water
• mild enchilada sauce
• pinto beans, drained, rinsed
• Southwestern style corn, drained
• flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)
• finely shredded Mexican cheese blend (8 oz)

If you know me by now, you know that for dishes like this, I'm going to use whatever I can find in my house, so I used:

• brown rice
• diced tomatoes
• mild enchilada sauce
• vegetarian refried beans
• sweet corn, drained
• cumin (since my veggies and rice weren't seasoned)
• flour tortillas
• mozzarella cheese

Another super quick meal.  There's more where this one came from.  Stay tuned!

Bon Appetit,