black bean and rice enchiladas

Lightly fried corn tortillas are filled with rice, black beans, and queso enchilado, rolled up and then smothered with a rich and spicy homemade red chile sauce, topped with onions and more queso, and baked to perfection. Roll tortillas and place seam side down in baking dish side by side. With this cookbook, you’re never more than a few steps away from a down home dinner. Gradually whisk in tomato mixture. Fill tortillas with black bean and rice mixture and about a tablespoon of the shredded cheese. Sprinkle with remaining cheese and bake for an additional 5 minutes until cheese is melted and bubbly. What is not to love about warm, spicy, ooey-gooey enchiladas? Add broth. Serve over hot cooked rice, with whatever toppings you like. Your email address will not be published. Add the onions and stir for 1 to 2 minutes. Follow her at: Instagram / Twitter / Facebook / Pinterest. Divide mixture between each tortilla. The beauty of these hearty black bean and rice enchiladas is that the red chile sauce, as well as the rice and black bean mixture, can be made in advance. Finish it off with a few squeezes of fresh lime or lemon juice, a dash of hot sauce, some shredded cheese, a sprinkle of sliced scallions, and a dollop of sour cream. Heat vegetable oil over medium heat in a small saucepan. Yvette has been featured in several prominent publications, websites, radio, and TV. Visit original page with recipe. Add broth. She frequently appears on broadcast media sharing her expertise. Brazilian Feijoada (Black Bean Stew) with Garlic Butter Rice. Preheat oven to 350 degrees F (175 degrees C). Simmer, uncovered, for 20 minutes, and taste to see what seasonings you want to add. This rice is made similarly to Mexican rice, by first toasting the rice in a bit of butter and onion and then slow simmering it in broth. That’s what fall is all about, isn’t it? She has been sharing cherished family Mexican recipes since 2010. Lightly grease a 9x13-inch baking dish. In a small bowl stir together tomato sauce, water, chili powder, tomato paste, garlic powder, salt and cumin until blended and set aside. They are hearty with the chicken and black beans, filling, and pretty stinkin’ easy to whip up. SKU: 6c6b4aa2afc5 Categories: Entrées, Uncategorized. Or feel free to use your favorite enchilada sauce. And it’s even better when you make it a day or two or three ahead of time. ), The Spruce Eats uses cookies to provide you with a great user experience. The beauty of these hearty black bean and rice enchiladas is that the red chile sauce, as well as the rice and black bean mixture, can be made in advance. Add the onions, garlic, bell peppers, and sauté until the vegetables are tender - about 5 minutes. And—for a parent—what a complete thrill when a kid loves a dish that’s healthy, inexpensive, easy to make, vegetarian, quickly thrown together with pantry ingredients, and made in large batches. Preheat oven to 350 degrees. I can’t think of a better way to celebrate than with a national dish. In my attempt to make meat-free dishes for my daughter, these enchiladas are filled with rice, black beans, and cheese. Drain on paper towels. For Hispanic Heritage Month, let’s celebrate the iconic enchilada and the many Mexican regional variations and cross-border adaptations exhibiting flavors and textures as rich and diverse as Mexico itself. Combine black beans and set aside. Once the rice is cooked, all that is needed is to add the black beans. This post is in partnership with Mahatma. Reduce heat to low and stir until sauce thickens, about 4-5 minutes. Spread 1 cup of the red chile sauce in an ungreased 9” x 13” baking dish. Calories 498. I’ve made them for myself with the rice and cheese. 15.5 oz. Wrap each tortilla and place seam side down in casserole dish. Fry tortillas in hot oil just until softened. This post may include affiliate links. 2 tablespoons olive oil (or vegetable oil), 1 orange (or yellow or red) bell pepper (seeded and diced), 4 (15.5-ounce) cans black beans (drained and rinsed). Your email address will not be published. Your email address will not be published. This guacamole is one of the best homemade versions out there! And—for a parent—what a complete thrill when a kid loves a dish that’s healthy, inexpensive, easy to make, vegetarian, quickly thrown together with pantry ingredients, and made in large batches. (Nutrition information is calculated using an ingredient database and should be considered an estimate. These enchiladas are made with my favorite red chile sauce. My younger son Charlie is CRAZY about black beans and rice. Add the enchilada sauce, black beans, crushed tomatoes, and salt and pepper. Garnish with queso fresco and cilantro and serve with your favorite side dish.

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