INGREDIENTS
2
tablespoons olive oil
1
yellow or green bell pepper, cut into 1/2-inch strips
1/2
cup sliced green onions
1
can (14-1/2 ounces) chunky-style salsa
1
can (4-1/2 ounces) green chilies, drained
1
package (1-1/2 ounces) taco seasoning mix
2
tablespoons chopped fresh cilantro
1/2
teaspoon salt
2
cups cooked white rice
1
can (19 ounces) white cannellini beans, rinsed and drained
1
can (15-1/2 ounces) red kidney beans, rinsed and drained
1
can (15-1/2 ounces) black beans, rinsed and drained
1
cup (4 ounces) shredded Cheddar cheese, divided
1
package (6-inch) flour tortillas
PREPARATION:
- oil in large saucepan over medium-high heat. Cook and stir pepper and green onions about 5 minutes. Add salsa, chilies, taco seasoning, cilantro and salt; cook 5 minutes, stirring occasionally. Stir in rice and beans. Remove from heat; stir in 1/2 cup cheese.
- mixture into prepared baking dish. Sprinkle remaining 1/2 cup cheese evenly over top. Cover and bake 30 to 40 minutes or until heated through. Serve with warm tortillas.
This recipe appears in:
Mexican
