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Vegetable Enchiladas

Whole-grain flour tortillas are filled with wilted spinach, black beans and rice, and then topped with enchilada sauce mixed with Upstate Farms® Greek Nonfat Plain Yogurt.

Serves: 50


12 1/2 lbs. Upstate Farms® Greek Nonfat Plain Yogurt  

3 lbs. instant brown rice, cooked  

1 #10 can black beans, drained  

4 1/2 lbs. spinach, frozen, thawed, drained  

1/4 cup taco seasoning

1 #10 can enchilada sauce

50 enriched flour tortillas  


1. Preheat an oven to 350°F.

2. In a large bowl, combine cooked brown rice, black beans, spinach and taco seasoning.

3. In a second bowl, combine Upstate Farms® Greek Nonfat Plain Yogurt with enchilada sauce.

4. Fill each tortilla with 1/2 cup of rice mixture and roll them up. Place enchiladas seam-side down in a hotel pan. Cover with enchilada sauce and bake for 30 minutes or until warmed through. Serve.