One of the best ways to save money in your grocery budget is to make good use of leftovers. This recipe will help you use up your leftover rice and beans in an entirely different recipe.
Rice and beans are an extremely cheap meal to make. Rice costs less than a buck a pound if you buy it at the dollar store, Aldi or Walmart. You can use it in a variety of dishes. I sometimes make a boatload of it over the weekend to use in recipes throughout the following week.
You can make fried rice, chicken and rice soup, or rice and beans, just to name a few options. My kids like rice with a little milk, cinnamon, and stevia. You can also freeze either leftover rice or leftover rice and beans for later use.
I came up with this recipe to use up leftover rice and beans. Please let me know how you like it!
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- leftover rice & beans (or leftover rice mixed with a can of black beans or kidney beans)
- 8-9 flour tortillas
- 8 ounces Monterrey jack cheese, sliced into the number of tortillas you’re using
- 1 cup shredded cheddar cheese
- 8 ounce can green enchilada sauce
- oil spray
- Preheat your oven to 350 degrees.
- Spray a 9″ x 14″ or 10″ by 15″ glass baking dish with oil.
- Stuff each tortilla with about 1/3 cup of rice and beans and some of the jack cheese.
- Roll and place each stuffed tortilla with the opening down in the glass baking dish.
- Pour the enchilada sauce over the stuffed tortillas and sprinkle the cheddar cheese evenly over the top.
- Bake for about 30 minutes, until the cheese on top is completely melted.
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