Broccoli & Cheddar Enchiladas
Temps & Portions
35 minutes temps de préparation =
10 minutes préparation +
25 minutes cuisson
1 Tbsp. (15 mL) Becel® Buttery Taste margarine*0Becel Margarine Salt Free 907G$6.47 • Chq
1/2 cup (125 mL) chopped green bell pepper0Pepper Bell Green 1EA$2.14 • Chq
2 tsp. (10 mL) chili powder
1 package Knorr® Sidekicks® Cheddar & Broccoli Rice & Vermicelli Side Dish
2 cups water0Evian Spring Water 1.5L$2.69 • Chq
1 cup red kidney beans, rinsed and drained0Grace Caribbean Combos Rice & & Red Kidney Beans Mix 175G$2.22 • Chq
8 fajita-size (6-inch/15 cm) ea. flour tortillas0Robin Hood Bread Flour White Homestyle 2.5KG$6.69 • Chq
1 cup salsa0Sensations Salsa Corn & Black Bean 430ML$3.23 • Chq
1/2 cup shredded cheddar cheese or Jack cheese0Kerrygold Cheese Cheddar Irish Reserve 200G$8.63 • Chq
2 green onions, thinly sliced0Onions Green$1.39 • Paq
- 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.