Broccoli & Cheddar Enchiladas
Time & Servings
35 minutes ready time =
10 minutes preparation +
25 minutes cooking
1 Tbsp. (15 mL) Becel® Buttery Taste margarine*0Becel Margarine Original (2PK) 2.44KG$9.75 • Ea
1/2 cup (125 mL) chopped green bell pepper0Peppers Long Sweet 907G$9.14 • Ea
2 tsp. (10 mL) chili powder0Club House Chili Powder 600G$9.44 • Ea
1 package Knorr® Sidekicks® Cheddar & Broccoli Rice & Vermicelli Side Dish
2 cups water
1 cup red kidney beans, rinsed and drained
8 fajita-size (6-inch/15 cm) ea. flour tortillas0Sunblest Almond Flour Gluten Free 1.36KG$23.17 • Ea
1 cup salsa0Kirkland Organic Salsa Medium (2PK) 2L$14.02 • Ea
1/2 cup shredded cheddar cheese or Jack cheese0Kirkland Double Cheddar Shredded Cheese (2PK) 1.25KG$20.73 • Ea
2 green onions, thinly sliced
- Preheat oven to 180° C (350°F).
- Melt Becel® Buttery Taste margarine in medium saucepan and cook green pepper and chili powder, stirring occasionally, until green pepper is tender, about 3 minutes. Stir in Knorr Sidekicks®, water and beans. Bring to a boil over high heat. Reduce heat to medium and cook covered 7 minutes or until rice is tender. Remove from heat and let stand 2 minutes.
- Evenly spoon rice on tortillas, then roll. Arrange tortillas, seam side down, in greased 13 x 9-in. (33 x 23-cm) baking dish. Spoon salsa down centre of enchiladas, then sprinkle with cheese. Cover tightly with aluminum foil and bake until heated through, about 15 minutes. Garnish with green onions.
- *Becel® Gold in Quebec
- Each serving of this enchilada is very high in fibre and a good source of calcium and vitamin C.