Bean and Rice Enchiladas
15.50 oz can of pinto beans
15.50 oz can of black beans
8 oz salsa
1 tbsp taco seasoning
2 cups cooked rice
½ cup stock
3 cups enchilada sauce
10 corn tortillas
1
Wash hands
Prepare filling by mixing both cans of beans, salsa, taco seasoning and cooked rice in large skillet or Dutch oven. Stir in 1/2 cup stock while cooking the mix.
Heat the enchilada sauce. Place 1/2 cup of sauce in the bottom of a 9x12 pan.
Warm the corn tortillas gently, either on an open flame or in a skillet with a little oil. Once the tortillas are warm, dip the tortillas in the enchilada sauce, just enough to coat with sauce, then place the tortilla flat in bottom of the pan and fill with a 1/2 cup of the filling. Roll the tortilla up, ending with the seam on the bottom. Repeat until all 10 tortillas are full. Spread rest of sauce on top of the enchiladas. Place in a 350-degree oven for 20 minutes. Add cheese on top if desired and cook 10 minutes more.
Remove from pan, garnish with onions, cilantro, olives, guacamole or sour cream as desired.
Ingredients
15.50 oz can of pinto beans
15.50 oz can of black beans
8 oz salsa
1 tbsp taco seasoning
2 cups cooked rice
½ cup stock
3 cups enchilada sauce
10 corn tortillas
Directions
1
Wash hands
Prepare filling by mixing both cans of beans, salsa, taco seasoning and cooked rice in large skillet or Dutch oven. Stir in 1/2 cup stock while cooking the mix.
Heat the enchilada sauce. Place 1/2 cup of sauce in the bottom of a 9x12 pan.
Warm the corn tortillas gently, either on an open flame or in a skillet with a little oil. Once the tortillas are warm, dip the tortillas in the enchilada sauce, just enough to coat with sauce, then place the tortilla flat in bottom of the pan and fill with a 1/2 cup of the filling. Roll the tortilla up, ending with the seam on the bottom. Repeat until all 10 tortillas are full. Spread rest of sauce on top of the enchiladas. Place in a 350-degree oven for 20 minutes. Add cheese on top if desired and cook 10 minutes more.
Remove from pan, garnish with onions, cilantro, olives, guacamole or sour cream as desired.
