Black Bean and Rice Enchiladas

A few of us have been participating in an ESL cooking class at our local church. 

This Enchilada recipe is one that was taught by one of the other leaders and I enjoyed it so much that it is one that I also now make at home.   You can purchase red enchilada sauce if you wish but I think you will find that making your own sauce is less expensive and delicious.  

Red Sauce

• 1 tablespoon oil
• 2 cloves garlic, minced
• 1/4 cup minced onion
• 1/2 teaspoon dried oregano
• 2 1/2 teaspoons chili powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 teaspoon dried parsley
• 1/4 cup salsa
• 3/4 cup tomato sauce
• 1 1/2 cups water

1. Heat the oil in a large saucepan over medium heat.
2. Add the garlic and the onion and fry for several minutes until tender crisp.
3. Add the seasonings, tomato sauce, and salsa and stir to combine.
4. Stir in water, bring to a simmer, reduce heat and simmer while you prepare the enchilada mixture. 

Enchilada Mixture

• 3 tablespoons oil
• 1/2 onion, chopped
• 3 cups baby spinach
• 2 cups cooked rice
• 1 14 ounce can black beans, drained and rinsed
• 1 1/2 tablespoons taco seasoning mix
• 2 1/2 cups shredded cheddar cheese, divided
• 1/4 cup fresh chopped cilantro

• 8 flour tortillas

1. In a large fry pan, heat oil and add in onion, frying a few minutes until tender crisp.  Add spinach and stir until it starts to wilt. 
2. Add in cooked rice, black beans and taco seasoning. Stir. 
3. Add in one cup of cheddar cheese, and stir until cheese is melted.
4. Lay tortillas out on the counter, divide enchilada mixture evenly down the center of each tortilla and roll up.
5. Pour enough red sauce into a  9 X 13 pan to cover the bottom. 
6. Arrange filled tortillas in the baking dish and pour remaining sauce over the top.
7. Sprinkle with remaining cheese.
8. Bake at 350 F. for about 30 minutes or until bubbling in the middle.
9. Sprinkle with chopped cilantro and serve with salsa and sour cream. 

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