ROSARITA.COM RECIPES

Name: Vegetarian Enchiladas
Prep time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Mexican, Southwestern
Ingredients: PAM® Original No-Stick Cooking Spray; 1 can (20 oz each) Rosarita® Enchilada Sauce, divided; 1 can (16 oz each) Rosarita® Vegetarian Refried Beans; 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained; 1 pkg (10 oz each) Birds Eye® Chopped Spinach, thawed, squeezed dry; 1 cup Birds Eye® Sweet Kernel Corn; 1-1/2 cups shredded Mexican blend cheese, divided; 12 corn tortillas (6 inch), warmed

VEGETARIAN ENCHILADAS | READY SET EAT

Vegetarian Enchiladas | Ready Set Eat image

Refried beans, zesty tomatoes, chopped spinach, corn and cheese makes a flavorful filling for vegetarian enchiladas

Provided by ReadySetEat

Total Time 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 8

Ingredients

PAM® Original No-Stick Cooking Spray
1 can (20 oz each) Rosarita® Enchilada Sauce, divided
1 can (16 oz each) Rosarita® Vegetarian Refried Beans
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained
1 pkg (10 oz each) Birds Eye® Chopped Spinach, thawed, squeezed dry
1 cup Birds Eye® Sweet Kernel Corn
1-1/2 cups shredded Mexican blend cheese, divided
12 corn tortillas (6 inch), warmed

Steps:

Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup sauce over bottom of baking dish; set aside. Stir together 1/4 cup more sauce, beans, drained tomatoes, spinach, corn and 1/2 cup cheese in medium bowl.
Top each tortilla with 1/3 cup bean mixture. Roll up and place seam-side down in baking dish. Spoon remaining sauce over top of enchiladas; sprinkle with remaining 1 cup cheese.
Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 354

CHICKEN BURRITO SKILLET | READY SET EAT

Chicken Burrito Skillet | Ready Set Eat image

Chicken, black beans, zesty tomatoes and taco seasoning cooked together with brown rice for an easy burrito skillet topped with cheese

Provided by ReadySetEat

Total Time 30 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons canola oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped yellow onion
2 tablespoons taco seasoning mix (from 1.25-oz pkg)
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 cup water
1-1/4 cups instant brown rice, uncooked
1 cup shredded Cheddar and Monterey Jack cheese blend
Chopped cilantro, optional

Steps:

Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 338

More about "rosarita.com recipes"

VEGETARIAN ENCHILADAS | READY SET EAT

Refried beans, zesty tomatoes, chopped spinach, corn and cheese makes a flavorful filling for vegetarian enchiladas
From readyseteat.com
Total Time 45 minutes
Cuisine Mexican, Southwestern
Calories 354 per serving

Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.

See details

CHICKEN BURRITO SKILLET | READY SET EAT

Chicken, black beans, zesty tomatoes and taco seasoning cooked together with brown rice for an easy burrito skillet topped with cheese
From readyseteat.com
Total Time 30 minutes
Cuisine Mexican, Southwestern
Calories 338 per serving

Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

See details

VEGETARIAN ENCHILADAS | READY SET EAT

Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.

See details

CHICKEN BURRITO SKILLET | READY SET EAT

Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

See details