Black Bean and Rice Enchiladas

Black Bean and Rice Enchiladas

A satisfying and delicious vegetarian dish that serves well with a side salad . The enchiladas are mildly spiced so if you like heat just increase the amount of chilli pepper added to the recipe!

Black Bean and Rice Enchiladas

Ingredients                              Makes: 6 enchiladas
1 Tbsp coconut oil (for greasing casserole dish)
1 cup cooked black beans ~or~ 1 can of black beans
3/4 cup dry brown rice (produces approximately 1 1/4 cups cooked rice)
1 cup of stewed tomatoes ~or~ 1 can of diced tomatoes
1/4 tsp ground cumin (for rice) + 1/2 tsp ground cumin (for tomatoes)
pinch red pepper flakes (optional for added heat)
1/4 tsp sea salt, black pepper to taste
1 Tbsp extra-virgin olive oil
1 medium onion, dice
1 bell pepper, diced
4 garlic cloves, minced
1/2 chilli pepper, minced ~or~ 1/4 tsp chilli powder
6 (6 inch) flour tortillas
1/3 cup salsa (mild, medium or hot)
1/2 cup Cheddar cheese, grated (for bean & rice mixture) + 1/4 cup cheese (for topping)
1/4 cup fresh cilantro leaves, de-stemmed and chopped

Instructions
Preheat oven and prepare baking dish. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8×12-inch baking dish with coconut oil.

Prepare the beans. To prepare the beans from dried beans, soak them the day before. Rinse the beans the following day, then cover the beans with new water and cook for 40 to 50 minutes, or until they are tender. Drain the beans and rinse, then set aside. If using canned beans, drain the beans and rinse then set aside.

Prepare the rice. Measure out the rice and then rinse it until the water runs clear. In a sauce-pot over high heat, add the rice and 1-3/4 cup of purified water seasoned with sea salt and 1/4 teaspoon of cumin. Cover the pot with a lid and then bring the water to a boil, upon boiling reduce heat to a low simmer. Cook rice for approximately 30 minutes then check rice for water level and tenderness; the rice should almost be tender and the water reduced. Remove the lid or partly cover the pot and cook until several steam holes appear in the rice (about 5 minutes), then cover the pot and remove from heat. Stir rice with a fork after a few minutes to fluff it up; then set aside covered to keep warm.

Prepare the tomatoes. Add the tomatoes to a large deep frying pan. Season the tomatoes with 1/2 teaspoon of the ground cumin powder, the red pepper flakes, sea salt and black pepper. Cook down any access liquid in the tomatoes over medium-low heat, or until they form a pasty consistency. Next, stir the prepared black beans into the thickened tomato sauce and cook for a couple more minutes to warm the beans, then remove from heat and set aside.

Prepare remaining ingredients. Dice a small onion and then set aside in a bowl. Dice the bell pepper and set aside in a bowl. Mince the garlic and chilli pepper and set aside in their own bowl. Wash and then de-stem the cilantro, chop and the set aside in its own bowl. Shred approximately 3/4 cup of cheddar cheese (loosely shredded, not packed) and put aside in a bowl.

Sauté vegetables. In a non-stick skillet or frying pan, sauté the diced onion on low for 4 to 5 minutes, then add the garlic and cook for another minute. Next add the peppers and sauté for a couple more minutes, then transfer sautéed vegetables to the tomato mixture. Warm the tomato mixture back up over medium-low heat for a few minutes, stirring occasionally. When the tomato mixture has warmed fold in the prepared rice, the chopped cilantro herb and the 1/2 cup of the loosely grated cheddar cheese.

Prepare Enchiladas. Spoon approximately 1/2 Black Bean and Rice Enchiladascup of the bean mixture down the center of each tortilla. Fold up the bottom of the tortilla, then fold over one side and tuck in the bean mixture, then roll up tight. Place enchiladas seam side down in the prepared baking dish. Spoon salsa over each tortilla, followed by the remaining 1/4 cup of cheese. Cover baking dish with a large oven-proof lid or aluminum foil.

Bake. Bake enchiladas in a preheated oven for 25 minutes. Uncover and bake for just a few minutes more, then remove from heat. Allow enchiladas to cool for a few minutes before dividing and serving. Enjoy!

Recipe shared by: J. Marshall

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