Thursday, February 19, 2015


Enchiladas, although time consuming, are one of our favorite meals.  And, it's one of the few things I will actually eat leftover....if there are any left over!  You can put anything you'd like inside these.  Generally, I keep these vegetarian, but sometimes I make some with shredded chicken for Jason.  You could also add shredded beef, ground beef, pork, etc.  These are an ultimate comfort food.

Makes 4 servings

1 bell pepper, diced
1 small onion, diced
1 cup brown rice, cooked
1 cup cooked black beans
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
10 tortillas
1-2 cups enchilada sauce
2 cups cheese (I like cheddar or Monterey Jack)

1.  Preheat the oven to 350°.  Put everything except the tortillas, enchilada sauce and cheese in a medium bowl and combine.*  Coat the bottom of a large casserole dish with 1/4-1/2 cup enchilada sauce.  Begin forming the enchiladas by placing a couple large spoonfuls of the filling into the center of a tortilla.  Roll it up and place it in the prepared dish, seam side down.

2.  Once all of the enchiladas are made, cover them with additional sauce (use however much or little you like) and top with cheese.

3.  Cover with foil and bake for 20 minutes.  Remove foil and continue to bake until cheese is melted and sauce is bubbly, about 10 minutes.  Remove from the oven, serve and enjoy!

*If you like your veggies a little softer, sauté them in a tsp of olive oil for 5-10 minutes before adding them to the rice and beans.

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