Black Bean & Rice Enchilladas

Posted on January 19, 2015

serves 6
• 2 T. oil
• ½ c. onions, sliced
• 1 pepper, diced
• 1 garlic clove, minced
• 1 15 oz. can black beans rinsed and drained
• ½ c. enchilada sauce or salsa
• 2 c. cooked brown rice
• 1 tsp. cumin
• ½ tsp. oregano
• Salt & pepper
• 6 6-inch corn/whole grain tortillas
• 2 c. enchilada sauce
• 1 c. shredded cheese, i.e., Cheddar or Monterey Jack

1. Preheat oven to 350°.
2. Cook the rice: add 1c rice to 2c cold water in a medium pot with lid. Bring to a boil. With lid on, simmer until all liquid has been absorbed by rice.
3. Heat oil in a pan and add the onion and pepper and cook for about 30 seconds. Add the garlic, cumin and oregano and cook until the onions and peppers are really soft.
4. Add the salsa and black beans. Bring to a boil and then simmer until heated through and mixture thickens.
5. Turn off the beans and fold in the cooked brown rice.
6. Optional: add some cheese and/or corn to this mix.
7. Spray a 9 x 13″ casserole pan with cooking spray. Spread ½ cup of the enchilada sauce over the bottom of the dish.
8. Spoon bean and rice mixture evenly in the center of each tortilla and roll up leaving the ends open, and place them seam down in the casserole dish.
9. Pour the rest of the enchilada sauce over the enchiladas and cover casserole and put in oven for 15 minutes, and then uncover and sprinkle with cheese; return to the oven for another 10 minutes.

Did you know? Beans are a great substitute for meat when it comes to protein. They provide essential amino acids needs by the human body. The more mature a bean, the richer in protein it will be.