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