We wanted something cool yet hearty tonight for dinner because we were all pretty hungry as we didn’t eat much because it was so hot today- 98 degrees outside today on May 14th!  I said, what about enchiladas but they sound kind of hot especially with the oven being on to bake them so I thought what about just making a nice rice and bean mixture and putting them into corn tortillas without baking them in the oven.  Nice and hearty yet the oven doesn’t have to be on and we still get some yummy enchiladas!  We all loved them including My Little Non Gluten Free Boy!  I was craving fruit because it was so hot out so I put out this fun platter of our favorites, raspberries, blueberries, grapes and celery for all of us to munch on as well as salsa, cheese and black olives to go with the enchiladas.  FUN and YUMMY!

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No Bake Rice and Bean Enchiladas

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Put 2 cups of salsa into a 12 inch skillet and bring that to a boil while tossing in 1/2 of a red pepper chopped.  Add in 1 cup of instant rice while the salsa comes to a boil, take off the heat and let stand for 5 minutes.  Add in 1 can of black olives sliced, 1 can of black beans rinsed and drained and 1 can of corn.  Mix that together and stir in 1 1/2 cups of cheddar cheese.  Add about 2 teaspoons of salt and 1 tablespoon of cumin.  Heat up some corn tortillas in the microwave for about 40 seconds.  Put the mixture on a tortilla and enjoy 🙂

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