Yum! Vegetarian can be yummy!
During the 40 days of Lent, I made a point of sticking to meatless Fridays. This inspired me to try new seafood and vegetarian dishes, such as these rice and bean enchiladas. This dish fit the bill and it was very easy to throw together. A perfect weeknight dish that everyone will enjoy and an easy way to incorporate more economical vegetarian meals into your weekly dinners.
Ingredients for 2-4 people (depending on their appetites):
1 14.5 oz can of black beans - drained
2 cups of cooked rice
white corn tortillas
2 cups sliced pepper and onion mix (I used frozen variety, very convenient!)
2 cups shredded cheese - I used a Pepper Jack cheese mix, but use what you like!
1 - 17 oz can of red enchilada sauce
Optional spices to taste:
red pepper flakes
salt and pepper
Preheat the oven to 350F
1. Cook the rice - 1 cup of rice to 1 2/3 cups of water. While the rice cooks, saute the peppers and onions until tender. Add in the can of drained black beans. When the rice has cooked, stir the rice into the bean mixture. Taste and adjust your seasonings.
2. Pour about 1/4 cup of the enchilada sauce into the bottom of a greased baking dish. Then pour 1/2 cup of enchilada sauce into a soup dish. Dip one tortilla at a time into the enchilada sauce to lightly coat, spoon the bean and rich mixture into the tortilla, top with shredded cheese, roll together and place in the baking dish, seam-side down. Continue filling each tortilla until you've filled the baking dish.
3. Pour remaining enchilada sauce over the stuffed tortillas and then top with remaining shredded cheese. Bake for about 20 minutes until the enchiladas are hot and the cheese is melted. Enjoy!