Category: Main Dishes
What a great way to have a meatless meal during the week. Its fast and easy, and tastes so good!!!
3 cups brown rice uncooked (rinsed)
I can diced tomatoes with chiles
I can black beans seasoned
I medium red or sweet onion finely chopped
3 bay leaves
1/4 chili powder, cumin, paprika, garlic powder, crushed red peppers flakes, sea salt, black pepper OR
2 TBS taco seasoning (prepackaged is cheating and bad for you!!)
I good sized chipolte pepper in adobe sauce (canned save the rest for other recipes)
4 cups water
2 cans enchilada sauce red or green (I love the green sauce)
shredded cheese and/or queso fresco or cotija
soft flour tortillas or soft wheat tortillas
Rinse rice, place in medium sized to large pot.
Add all canned ingredients including liquid. Add chopped onions, 1 chipolte pepper and 3 bay leaves, seasonings. Add water.
Cook rice mixture on high heat, Uncovered.
Bringing to rolling boil, cook down till water is almost gone. There should be air pockets in rice mixture.
Lower heat and cover cooking till all liquid is gone and rice is fluffy. About 25 minutes.
Let mixture cool, take out bay leaves and chipolte pepper.
Line pyrex pan with tin foil.
Pour I can sauce in pan covering the bottom.
Place 1/3 to 1/2 cup rice mixture into totilla flours (note: amount varies depending on the size of the flours)
Fold over ends and roll like a burrito place seam side down in pan
Fill entire pan with enchiladas stacking side by side.
Cover with sauce and grated/shredded cheese. I prefer queso fresco in addition to shredded cheddar.
Cover with tin foil do not uncover. Bake at 350 till completely heated, and cheese is melted. About 25-30 minutes.
Garnish with Crema Mexicana. And slice avocado.