Vegetable EnchiladasWhole-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.
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.