Ingredients
- 1/4 cup Water
- 1 Onion, chopped
- 1 Green bell pepper, chopped
- 1 Clove garlic, minced
- 15 ounces Kidney beans, canned, drained and rinsed
- 15 ounces Black beans, canned, drained and rinsed
- 1 1/2 cups Frozen corn kernels
- 1 1/2 cups Cooked brown rice
- 1 1/2 cups Tomato sauce
- 4 ounces Chopped green chiles
- 2 teaspoons Chili powder
- 2 teaspoons Ground cumin
- 4 cups Enchilada sauce
- 12 Corn tortillas (soft)
- 4 Green onions, finely chopped
Make it step by step
- Place the water in a large pan with the onion, green pepper, and garlic.
- Cook over medium heat, stirring frequently, until softened, about 5 minutes. Add the beans, corn, rice, tomato sauce, chilies, chili powder, and cumin. Stir to mix, then cook over low heat until warmed through, about 10 minutes. Remove from the heat and set aside. Preheat the oven to 350 degrees. Pour about 1/2 cup of the enchilada sauce into the bottom of a 13 x 9-inch casserole dish and spread evenly over the bottom. Pour the rest of the enchilada sauce into a bowl. Dip 4 of the tortillas, one at a time, into the enchilada sauce, then layer them in the bottom of the casserole dish. Spread half
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.