Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons butter
  • 1 cup long grain rice
  • 2 tablespoons chopped onions
  • 2 cups chicken broth (or organic vegetable )
  • 1 (15-ounce )can black beans (, drained and rinsed)
  • 2 to 3 cups red chile sauce
  • ½ cup canola oil for frying
  • 12 to 18 corn tortillas
  • 1½ cups white shredded cheese (muenster or queso enchilado)
  • white onion rings
  • ½ cup crumbled queso fresco
  • cilantro leaves for garnish

Instruction

  • Heat butter in a medium stockpot over medium heat and add rice. Stir until rice is slightly browned. Add the onions and stir for 1 to 2 minutes.
  • Add broth. Stir and let the mixture come to a boil; lower heat, cover and simmer for 20 minutes. Combine black beans and set aside.
  • Preheat oven to 350 degrees F.
  • Spread 1 cup of the red chile sauce in an ungreased 9” x 13” baking dish.
  • Fry tortillas in hot oil just until softened. Drain on paper towels.
  • Fill tortillas with black bean and rice mixture and about a tablespoon of the shredded cheese.
  • Roll tortillas and place seam side down in baking dish side by side.
  • Pour some sauce over enchiladas. Top with the remaining cheese, and onion, and lightly cover dish with aluminum foil.
  • Bake for 15 to 20 minutes until slightly golden brown and the cheese is bubbly.
  • Garnish with queso fresco and cilantro and serve with your favorite side dish