Happy Cinco de Mayo!
I totally have to teach Zumba tonight, so I’ll be enjoying my margaritas a bit later, but you’d better believe I’m making Mexican food for dinner!
I’ve been making this enchiladas for years (being a vegetarian dish, they’re a Lenten staple), yet somehow I’d never gotten around to blogging them!
These enchiladas are super easy and family friendly! Even the pickiest eaters can be enticed to eat a bean or two with this meal!
Rice & Bean Enchiladas
1 cup cooked brown rice
1 (15 oz) can black beans, drained
1 ½ cups salsa
1 tsp chili powder
10-12 flour tortillas (6-inch soft taco/fajita size)
1 (10 oz) can mild red enchilada sauce
1 cup shredded cheddar cheese
Preheat the oven to 375 degrees F and prepare a 9x13 inch baking dish (you can grease it or not – I forgot this time and had minimal sticking)
Place the rice, black beans, salsa, and chili powder in a saucepan. Bring to a boil and simmer for 5 minutes.
Place the enchilada sauce in a wide, shallow bowl. Dip each tortilla in the sauce, coating both sides. Place 2-3 tablespoons of the rice mixture into the center of each tortilla. Roll the tortilla and place in the baking dish.
Once all the tortillas are filled and in the baking dish, pour any remaining sauce over the enchiladas and sprinkle with cheese.
Bake in the preheated oven for 15-20 minutes or until the cheese is melted and beginning to brown.
Serve with guacamole.
Want more? Check out these recipes!
|Simple Cheese Enchiladas|
|Creamy Chicken Taquitos|
|Cilantro-Lime Steak Tacos|
|5 Minute Guacamole|