Vegetarian Rice & Black Bean Enchiladas

    Serves 4
    10 mins prep
    45 mins cook
    55 mins total

    Lightly fried corn tortillas are filled with rice, black beans, and queso enchilado, rolled up and then smothered with a rich and spicy homemade red chile sauce, topped with onions and more queso, and baked to perfection.

    2 servings

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    1. Heat butter in a medium stockpot over medium heat and add rice. Stir until rice is slightly browned. Add the onions and stir for 1 to 2 minutes.

    2. Add broth. Stir and let the mixture come to a boil; lower heat, cover and simmer for 20 minutes. Combine black beans and set aside.

    3. Preheat oven to 350 degrees F.

    4. Spread 1 cup of the red chile sauce in an ungreased 9” x 13” baking dish.

    5. Fry tortillas in hot oil just until softened. Drain on paper towels.

    6. Fill tortillas with black bean and rice mixture and about a tablespoon of the shredded cheese.

    7. Roll tortillas and place seam side down in baking dish side by side.

    8. Pour some sauce over enchiladas. Top with the remaining cheese, and onion, and lightly cover dish with aluminum foil.

    9. Bake for 15 to 20 minutes until slightly golden brown and the cheese is bubbly.

    10. Garnish with queso fresco and cilantro and serve with your favorite side dish

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