1 (2-cup) bag Uncle Ben's Boil-in-Bag Rice (I used regular)
4 cups shredded zucchini, drained
1 TBS reduced-sodium taco sauce mix
1 can (15 ounces) pinto beans, rinsed and drained
1 can (10 ounces) reduced-fat, reduced-sodium cream of mushroom soup
1 can (8 ounces) diced green chilies
12 (8-inch) flour tortillas
2 cups (8 ounces) reduced-fat Mexican cheese blend, divided
1. Prepare rice following package directions.
2. Combine zucchini and 2 TBS taco sauce mix in large nonstick skillet. Cook and stir zucchini 5 minutes. Add beans, soup, chilies, and rice. Bring to a boil.
3. Spray 13x9" microwaveable baking dish with nonstick cooking spray. Spoon about 1/2 cup of rice mixture onto center of each tortilla. Top with 2 TBS cheese. Roll up to enclose filling; place in baking dish. Sprinkle remaining cheese over enchiladas. Microwave on HIGH 4 minutes or until cheese is melted.
Suggestion: Serve with sliced mango or orange sections.