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One Pan Rice and Bean Enchilada Casserole
EATS WELL WITH OTHERS8Ingredients
55Minutes
410Calories
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Ingredients
US|METRIC
5 SERVINGS
- 4 cups pinto beans (~ 2 15-oz cans cooked, drained and rinsed)
- 1 cup arborio rice
- 20 oz. red enchilada sauce
- 2/3 cup vegetable broth
- 1/2 tsp. kosher salt
- 4 oz. Monterey Jack cheese (grated)
- 4 oz. cheddar cheese (yellow, grated)
- candied jalapenos (or pickled, to garnish, optional)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium1710mg71% |
| Potassium260mg7% |
| Protein20g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber3g12% |
| Sugars9g |
| Vitamin A25% |
| Vitamin C25% |
| Calcium35% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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