Black Bean and Rice Enchiladas

By: Kimberlee Gresham

Ingredients:

• 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

Directions:

• 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):

Ingredients:

• 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

Directions:

• 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:

Ingredients:

• 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

Directions:

• 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