Here is a recipe for Black Bean and Rice Enchiladas, along with some helpful tips and variations:
**Ingredients:**
For the filling:
* 1 cup cooked black beans (canned or cooked from scratch)
* 1 cup cooked white rice
* 1 small onion, diced
* 1 clove garlic, minced
* 1 tablespoon olive oil
* 1 teaspoon cumin
* 1/2 teaspoon paprika
* Salt and pepper, to taste
* 1/4 cup chopped fresh cilantro (optional)
For the sauce:
* 2 cups enchilada sauce (homemade or store-bought)
For the assembly and baking:
* 8-10 corn tortillas
* 1 cup shredded cheddar cheese (or Monterey Jack, Pepper Jack, or your preferred cheese)
* 1/4 cup chopped fresh cilantro (optional)
* Vegetable oil, for brushing tortillas
* Fresh salsa, for serving (optional)
**Cooking steps:**
1. **Prepare the filling:** In a medium skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute. Add the cooked black beans, rice, cumin, paprika, salt, and pepper. Stir to combine.
2. **Warm the tortillas:** Wrap the tortillas in a damp paper towel and microwave for 20-30 seconds, or until pliable and warm. This will help prevent them from tearing when rolled.
3. **Assemble the enchiladas:** To assemble the enchiladas, lay a tortilla flat on a work surface. Spoon about 1/4 cup of the filling mixture onto the center of the tortilla, leaving a small border around the edges. Roll the tortilla into a tight cylinder and place seam-side down in a 9×13-inch baking dish. Repeat with the remaining tortillas and filling.
4. **Add the sauce and cheese:** Pour the enchilada sauce over the rolled tortillas, making sure they are completely covered. Sprinkle the shredded cheese evenly over the top of the enchiladas.
5. **Bake the enchiladas:** Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the cheese is melted and bubbly. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
6. **Garnish and serve:** Remove the enchiladas from the oven and sprinkle with chopped cilantro, if desired. Serve hot with a dollop of fresh salsa, if desired.
**Tips and variations:**
* **Use leftover rice and beans:** If you have cooked rice and beans leftover, you can use them to make this recipe even quicker.
* **Add some heat:** If you like spicy food, add some diced jalapeños or serrano peppers to the filling for an extra kick.
* **Change up the cheese:** Experiment with different types of cheese, such as queso fresco, Oaxaca cheese, or feta cheese, to give the enchiladas a unique flavor.
* **Add some protein:** If you want to add some extra protein to the filling, you can add cooked ground beef, shredded chicken, or diced cooked pork.
* **Try different types of tortillas:** Use whole wheat or corn tortillas instead of corn tortillas for a different texture and flavor.
* **Make it a casserole:** If you want to make a larger batch of enchiladas, you can make them into a casserole by layering the tortillas and filling in a larger baking dish.
Some other ingredients that can be used to make variations of this recipe include:
* **Roasted vegetables:** Roasted sweet potatoes, carrots, or zucchini can add a delicious sweetness to the filling.
* **Canned tomatoes:** Add some canned diced tomatoes to the filling for an extra burst of flavor.
* **Fajita-style ingredients:** Add some sautéed bell peppers, onions, and fajita seasoning to the filling for a Mexican-inspired twist.
* **Greek-style ingredients:** Add some crumbled feta cheese, chopped kalamata olives, and a sprinkle of oregano to the filling for a Greek-inspired twist.
I hope this recipe helps you make delicious Black Bean and Rice Enchiladas!
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