1. Heat oil in large skillet over medium heat and saute onion and garlic until tender. 2. Add beans, tomatoes, corn, salsa and spices, stir and bring to a simmer. Simmer uncovered for about 5 minutes or until mixture has thickened. 3. Stir in rice and heat 3 more minutes. 4. Warm tortillas on a skillet or by microwaving for 20 seconds. 5. Spoon about 1/6 of the filling into each tortilla (this will be somewhere around 3/4 cup), sprinkle with some cheddar cheese and roll up. 6. Pour a little enchilada sauce to coat the bottom of a 9x13" baking dish and place tortillas in dish and cover completely with enchilada sauce. 7. Cover with foil and bake at 350 for 30 minutes, or you can refrigerate it for later. 8. Garnish with some fat-free or lowfat sour cream and extra cheese if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
