Wednesday, October 6, 2010

Black Bean and Rice Enchiladas

By: Kimberlee Gresham
  • 2 cups enchilada sauce (recipe to follow)
  • 6 flour tortillas
  • 2 cups cooked mexican rice (recipe to follow)
  • 1 can black beans, rinsed & drained
  • 1 cup shredded Monterey Jack cheese, plus more for sprinkling

  • Preheat oven to 350
  • Lightly coat the bottom of a greased 9"x13" baking dish with enchilada sauce
  • In a medium bowl combine rice, beans, and cheese
  • Fill tortillas with rice mixture & some enchilada sauce and place in the dish
  • Lightly cover tortillas with more enchilada sauce
  • Cover dish with foil and bake for 25 min
  • Remove foil and bake for an additional 5 min
  • When serving, add more sauce to taste and sprinkle with more shredded cheese

Mexican Rice (makes 2 cups of cooked rice):

  • 2/3 cups chopped onion (I usually don't use quite this much)
  • 2 T olive oil
  • 1 cup white rice, not instant
  • 1 tsp chili powder
  • 1 can Rotel tomatoes (with chilies)
  • 2 cups chicken broth
  • Dash of salt
  • Dash of cayenne pepper

  • Saute onion in oil until translucent
  • Add rice and fry lightly
  • Add remaining ingredients and bring to a boil
  • Cover and cook 20 min on medium-low, stirring occasionally, until liquid is absorbed

Enchilada Sauce:

  • 1/4 cup vegetable oil
  • 1/4 cup flour
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1-1/2 tsp garlic powder
  • 2 tsp cumin
  • 2-1/2 tsp chili powder
  • Dash of cayenne pepper
  • 2 cups chicken broth

  • Heat oil in skillet or sauce pan
  • Add flour, stirring to make a light brown roux (keep stove on low!)
  • Add dry ingredients and blend
  • Add chicken broth and still until thickened
  • Heat on low, taste to adjust seasonings, add water to reach desired thickness as needed

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