Broccoli & Cheddar Enchiladas

Broccoli & Cheddar Enchiladas

35-minute recipe Serves 4
These cheesy vegetarian enchiladas are a delicious mix of spiced rice, beans, peppers and shredded cheese. Packed with kidney beans, they're a delicious way to cycle more plant proteins into your diet. (And they're ready to eat in just over a half hour.)
35-minute recipe Serves 4

Directions

Prep: 10-minute | Cook: 25-minute
  • 1

    Position rack in centre of oven, then preheat to 350°F. Spray a 9x13-in baking dish with non-stick cooking spray.

  • 2

    Heat a medium saucepan over medium-high. Add margarine, then bell pepper and chili powder. Cook, stirring occasionally, until softened, about 3 minutes.

  • 3

    Stir in Knorr Sidekicks, water and beans. Bring to a boil, then reduce heat to medium. Cook, covered, until rice is tender, about 7 minutes. Remove from heat and let stand 2 minutes.

  • 4

    Evenly spoon rice on tortillas, then roll up. Arrange tortillas, seam-side down, in prepared dish. Spoon salsa down centre of enchiladas, then sprinkle with cheese. Cover tightly with foil.

  • 5

    Bake until heated through, about 15 minutes. Garnish with green onions.

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Last updated: February 7th, 2021

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