Wednesday, June 12, 2019

Black Bean and Rice Enchiladas


Black Bean and Rice Enchiladas

1 small onion, chopped
2 cloves of garlic, minced
1 Tbsp. vegetable oil
1 15-ounce can of black beans, drained and rinsed
1/2 cup chopped fresh cilantro
1 4-ounce can of green chiles
1/2 tsp. sea salt (optional)
2 cups cooked brown rice
1 19-ounce can of enchilada sauce
6 12-inch flour tortillas

1. In a skillet over medium heat, add oil and onions. Cook until tender. Then add the garlic.
2. Add black beans, cilantro, green chiles, and sea salt.
3. Add the rice and 1 cup of the enchilada sauce to the pan and mix until well combined.
4. In a 8" x 11" casserole dish, pour half of the remaining enchilada sauce.
5. Generously fill each tortilla with the beans and rice and fold "burrito style" (ends folded in to keep the filling from falling out).
6. Assemble the tortillas in the casserole dish and gently pour over the remaining enchilada sauce.
7. Add vegan cheese, if desired
8. Bake enchiladas at 350 degrees for about 15 minutes, or until the cheese is melted.*
9. Garnish with your favorite toppings, such as guacamole, sour cream, olives, tomato, cilantro. Green onions and salsa are also delicious.

*Note: These enchiladas can be assembled ahead of time and refrigerated. Adjust baking time so that the enchiladas are heated through.

I wanted to include this picture of the leftovers that my daughter had for lunch the following day. I thought it showed well the inside of the enchiladas. These are one of her favorites, and she likes to add mild taco sauce on top for a little extra spice.