RICE AND BEAN ENCHILADAS
- 1 pint heavy cream
- 12 taco-sized flour tortillas, or about 8 sprouted whole grain tortillas (or enough to fill your enchilada pan)
- 2 garlic cloves, sliced or minced
- 1 tbsp. olive oil
- 16 oz. can black beans - drained and rinsed
- 4 cups cheddar cheese, shredded
- 2 tomatoes - chopped
- 1/2 white onion - chopped (put in a whole onion if you love that onion flavor)
- 1/2 tsp. cumin
- 1/2 tsp chili powder
- Sea salt, to taste
- 2 - 10 oz. cans of enchilada sauce (or use the sauce from this recipe )
- 2 cups brown basmati rice
- 2 handfuls of cilantro - chopped or cut w/ kitchen shears
- Pico de Gallo, guacamole, greek yogurt, or any other toppings you enjoy
- 12x18 Pyrex baking dish
1. Preheat oven to 350 degrees.
2. Make 2 cups of brown basmati rice in rice cooker or on stovetop. For extra flavor, use organic vegetable broth instead of water.
3. Shred cheese; chop/mince onions, tomatoes and garlic; cut cilantro.
4. Heat olive oil in large skillet. Add garlic. Add onions and saute on medium heat until clear in color. Add tomatoes and saute for 2 minutes. Stir in spices and saute an additional minute.
5. Add sauteed onion mixture to the cooked rice, along with 2 cups of shredded cheese, rinsed black beans, and a handful of cilantro.
6. Pour heavy cream into a saucepan and heat on low to medium low (Don't let it get too hot, because you have to dip your hands in the cream!).
7. Place the Pyrex dish directly next to the skillet. Dip each tortilla in cream and let it soak for 10-15 seconds, making sure all parts of tortilla get dipped.
8. After each tortilla is dipped, carefully transfer tortilla to Pyrex dish. Spoon 1/2 cup of rice mixture into each tortilla and wrap up each tortilla like a burrito. (Side, bottom, side, top) Place wrapped tortillas face down so opening crease is faced toward Pyrex dish.
9. Repeat step #5 until Pyrex dish is filled with tortillas.
10. Pour enchilada sauce over tortillas. The enchilada sauce should fill up about half-way up the Pyrex dish, maybe slightly more. Enchiladas should still firmly be in place, not swimming in sauce. Sprinkle remaining shredded cheese over enchiladas.
11. Bake, uncovered, for 25-30 minutes on middle rack. Cheese should be completely melted. Broil on low for 1-2 minutes to make top of enchiladas slightly crispy.
12. Top with cilantro, guacamole, pico de gallo, greek yogurt, etc.
Whew! It seems like a lot to do when I have it all typed out like that, but it's really not a very complicated recipe. Here it is in pictures:
|Shred cheese (don't buy pre-shredded; it has so many nasty additives!)|
|Chop/mince onions, tomatoes and garlic; cut cilantro.|
|Heat olive oil in large skillet. Add garlic|
|Add onions and saute on medium heat until clear in color. Add tomatoes and saute for 2-3 minutes.|
|Stir in spices and saute an additional minute.|
|Add sauteed onion mixture to the cooked rice, along with 2 cups of shredded cheese, |
rinsed black beans, and a handful of cilantro.