Good Mornin'! How was your weekend? The highlights from my weekend were going to Lily's dance recital and making strawberry freezer jam with my mom. Do you guys like to make jam? I'm a beginner, but really like it and love the rewarding feeling you get after making it. Ooops, I'm getting carried away. I came here today to share these (above) cheesy enchiladas. Ooooh, bayba. Don't they look good?
These enchiladas are a nice departure from other enchilada recipes. They are delicious to be sure and they happen to be vegetarian, but not in a forced/depriving sort of way. Did that make sense? And they are easy to make, which is just what we need from our weeknight meals. Enjoy, guys!
Recipe (yield 8-10 servings):
12 medium size (fajita size) flour tortillas
1 16 oz jar of your favorite salsa
1 15 oz can black beans, drained and rinsed
1 cup uncooked cooked brown rice (you could always use white rice if you prefer)
1 small white onion or half of a large onion, diced
1 red bell pepper, diced
1 4 oz can diced green chiles
1/2 cup water
1 packet taco seasoning (preferably one w/o msg)
1 tablespoon olive oil
1 1/2 heaping cups shredded Cheddar Cheese
Start by cooking the rice according to package instructions or use a rice cooker like me!
While the rice cooks, saute the onion and pepper in a large saute pan w/ olive oil, until softened and the onions are translucent.
Add to the onions and peppers: green chiles, black beans, and taco seasoning. Stir to combine. Keep your heat to medium/medium low. The mixture should be hot and steaming as you stir it, but not scorching.
Add 1/2 cup water to the mixture, stir to combine.
Errrr, didn't get a picture of that. :)
Add cooked rice. Stir to combine....again.
Lay tortillas out on your clean counter and scoop black bean and rice mixture onto each tortilla.
Spray a 9 x 13 baking dish lightly with cooking spray. Take salsa and spread a thin layer on the bottom of the dish, about 1/4 of a jars worth.
Roll up tortillas, line them up in baking dish, spread the rest of the salsa over the top, and top with shredded cheddar cheese.
Bake uncovered at 350 degrees for 15 minutes, or until cheese is melted and bubbly. Serve with sour cream. Enjoy!
images by Briana
Recipe adapted from Can You Stay For Dinner?