Carrie's Basic Enchiladas
Bean and Rice Enchiladas
A really simple recipe, but still really good. Remember, cooking good food doesn't have to be difficult.
I got this recipe from my friend Carrie Jones - well, actually, her husband gave me the recipe, after Carrie and I talked it through over the phone. Anyway, It's good, so it should be shared, because that is what you should do with good food.
Serves about 5.
- 8-10 Tortillas
- 2 c. enchilada sauce
- 1 can black beans
- 1 can refried beans
- 1 c. rice
- 1-2 lbs. grated cheddar or colby-jack cheese
Preheat oven to 400F.
Cook the rice.
Rinse and drain the black beans.
Grease a pyrex baking dish, then spread a thin layer of sauce in the bottom — just enough to cover the bottom of the pan.
For each enchilada: smear some refried beans in the tortilla. Add a spoonful of each black beans and rice, then a generous handful of grated cheese. Add a spoonful of sauce, just enough to moisten the cheese. Then roll the enchilada and place it in the pan. End loop.
The pan should be full, and you should have most of the sauce and a small handful of cheese remaining. Spread the sauce liberally over the tops of the enchiladas. making sure they're all covered. Sprinkle the cheese on top.
Bake for about 20 minutes.
Tips: Enchilada sauce makes all the difference; Safeway's store brand is very good. Use brown rice for a heartier flavor. Costco sells uncooked tortillas; use those (you have to cook them before assembly) for a better taste. You can use grilled chicken, sauteed ground beef, or other meat either in addition to, or in place of, the rice and beans.