This is surely one of our most favourite and requested foods. Even for meat lovers, this is a vegetarian dish that satisfies (or so I have been told). Relatively quick and easy to put together, and absolutely delicious. You can make it as spicy as you like, if you're into spicy, by using red chili powder and a hot enchilada sauce. We use the mild sauce, with our little boy in mind. Joel spices it up with some habanero sauce on the side (which I am proud to say he made himself). I normally use Basmati rice which is our favourite and always in stock. As for the beans, either black beans or pinto beans work great, whichever you prefer or have in your pantry. I have tried corn tortillas a few times, but I have found that they break right away and are impossible to roll. Anyway, here is the recipe - you will definitely enjoy it, if you make it!
Ingredients:
2 Tbs oil
1 green pepper, chopped
1 onion, chopped
4 garlic cloves, minced
1 (15 oz) can beans
1 (14.5 oz) can chopped tomatoes
1 tsp ground cumin
1 tsp red chili powder (optional)
salt
2 c cooked rice
8-10 flour tortillas
1 c grated cheddar cheese
1 (15 oz) enchilada sauce
another 1/2 c grated cheddar cheese
1) Preheat oven to 350 F (175 C) and grease a baking pan (9x13").
2) Saute onion, garlic and green pepper in the oil in a large skillet, about 7 minutes.
3) Stir in beans, tomatoes, cumin powder, red chili powder, if using, and salt to taste. Bring to boil and then simmer for about 5 minutes.
4) Add the cooked rice and heat through another 3-5 minutes.
5) Spoon out about a rounded 1/2 c of rice and beans filling into the center of each tortilla and top with some of the grated cheddar cheese. Fold the sides up over the filling and then roll up. Place in baking pan seam down and at the end pour enchilada sauce over them.
6) Bake uncovered for 25 minutes.
7) Take out of oven, sprinkle with remaining 1/2 c cheese and then bake another 3-4 minutes.
8) Serve topped with a bit of sour cream (or plain yogurt), salsa, black olives, hot sauce, a small salad, or whatever you prefer :)
Ingredients:
2 Tbs oil
1 green pepper, chopped
1 onion, chopped
4 garlic cloves, minced
1 (15 oz) can beans
1 (14.5 oz) can chopped tomatoes
1 tsp ground cumin
1 tsp red chili powder (optional)
salt
2 c cooked rice
8-10 flour tortillas
1 c grated cheddar cheese
1 (15 oz) enchilada sauce
another 1/2 c grated cheddar cheese
1) Preheat oven to 350 F (175 C) and grease a baking pan (9x13").
2) Saute onion, garlic and green pepper in the oil in a large skillet, about 7 minutes.
3) Stir in beans, tomatoes, cumin powder, red chili powder, if using, and salt to taste. Bring to boil and then simmer for about 5 minutes.
4) Add the cooked rice and heat through another 3-5 minutes.
5) Spoon out about a rounded 1/2 c of rice and beans filling into the center of each tortilla and top with some of the grated cheddar cheese. Fold the sides up over the filling and then roll up. Place in baking pan seam down and at the end pour enchilada sauce over them.
6) Bake uncovered for 25 minutes.
7) Take out of oven, sprinkle with remaining 1/2 c cheese and then bake another 3-4 minutes.
8) Serve topped with a bit of sour cream (or plain yogurt), salsa, black olives, hot sauce, a small salad, or whatever you prefer :)
These are the most delicious enchiladas I have ever had! Sooo good! I really want to use your recipe and try them myself because they came out so good!
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