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Publix Simple Meals

Southwest Beef and Black Bean Enchiladas With Fiesta Rice

Servings:
Makes 6 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence


-- Prepare enchiladas and begin to bake - 10 minutes

-- Prepare rice and serve - 20 minutes

Cooking Instructions

Southwest Beef and Black Bean Enchiladas

Ingredients

1 package fully cooked beef pot roast (15-17-oz)

1 (8-oz) can tomato sauce

2/3 cup salsa verde

6 (10-inch) flour or corn tortillas

8 oz shredded Monterey Jack cheese, divided

1 (15-oz) can black beans, drained and rinsed

2 tablespoons chopped green chiles, divided

Steps


1. Preheat oven to 400°F. Microwave pot roast on HIGH 2-3 minutes or until warm. Transfer gravy (from pot roast) to medium saucepan. Finely shred meat using two forks; place in medium bowl.

2. Stir tomato sauce and salsa verde into gravy; cook on medium 3-4 minutes or until hot. Add 3/4 cup of the gravy mixture to pot roast. Spread 1/2 cup gravy mixture over bottom of 9- x 13-inch baking dish.

3. Spoon down center of each tortilla: 1/3 cup beef mixture, 1/4 cup cheese, 3 tablespoons black beans, and 1 teaspoon chiles. Roll tortillas around filling and place, seam side down, in baking dish. Top enchiladas with remaining 3/4 cup gravy mixture and 1/2 cup cheese. Bake 18-20 minutes or until cheese melts and enchiladas have browned slightly. Serve.

Fiesta Rice

Ingredients

2 cups water

1 (5.4-oz) packet quick-cooking fiesta rice

1 (12-oz) bag frozen whole kernel corn

3 tablespoons chopped green chiles (undrained)

Steps


1. Place water in medium saucepan. Cover and bring to boil on high.

2. Stir in rice (with seasonings), corn, and chiles; cover and return to boil.

3. Stir, cover, and reduce heat to medium; cook 8 minutes.

4. Remove from heat; let stand 5 minutes. Fluff with fork and serve.

Aprons Advice


-- Complete your meal with sour cream, salsa, and lettuce shreds for the enchiladas, with Key lime pie for dessert.

-- The chiles can be removed from both recipes for a milder flavor.

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Nutritional Information

Southwest Beef and Black Bean Enchiladas

CALORIES (per 1/6 recipe) 630kcal; FAT 28g; CHOL 85mg; SODIUM 1910mg; CARB 64g; FIBER 6g; PROTEIN 35g; VIT A 15%; VIT C 10%; CALC 30%; IRON 20%

Fiesta Rice

CALORIES (per 1/6 recipe) 140kcal; FAT 1g; CHOL 0mg; SODIUM 370mg; CARB 30g; FIBER 2g; PROTEIN 4g; VIT A 4%; VIT C 8%; CALC 2%; IRON 8%