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Black Bean and Brown Rice Enchiladas

August 29th, 2011 | Posted by Angela Roberts in Recipes | Vegetarian

Black bean and brown rice enchiladas are both delicious and nutritious.  They are filled with black beans and brown rice, leaving your belly full and you body satisfied.  I love Mexican inspired dishes and I enjoy meals that I can prepare in bulk, this black bean and brown rice enchilada recipe is great for both!

I am a mom to 5 children.  All 5 have different taste preferences.  A few of them enjoy spicy and a few of them do not.  I am able to please all of the different taste preferences by making a spicy and non spicy batch.  I set some of the black bean and brown rice filling to the side prior to adding the spices so that I am able to accommodate all of my families taste buds  This recipe pleases all of the member in our family…and that is not easy!

Here is what you need:

1 onion, 1 green pepper, 4 cloves of garlic, 15 ounces of cooked black beans (if canned rinse & drain), 20 ounces of diced tomatoes and green chilis (if canned drain), 1/4 cup of salsa, 2 tablespoons of olive oil, 1 tablespoon chili powder, 1 teaspoon ground cumin, 2 cups of cooked brown rice, 10 soft tortilla shells, 3 tablespoons of chopped fresh cilantro leaves  *optional:  2 cups of cheddar cheese

Here is what you do:

Dice garlic, onion, and green pepper.  I place them in my food processor for convenance.  Heat a large skillet over medium high heat, add diced onion, green pepper, and garlic.  Cook and stir until tender, or about 4 minutes.

Add the beans.

*At this point I remove some of the filling to make the kids enchiladas since they don’t like really spicy food.  I add a bit of mild salsa, rice, and a shake of cumin.*

Next add salsa, diced tomatoes/green chilies, and chili powder.  Bring to a boil. Reduce heat and simmer until mixture thickens.

Add rice and cook until heated through. Remove from heat.

Prepare your baking dish by lightly coating with oil.

I usually prepare 2 smaller dishes of black bean and brown rice enchiladas unless we are having additional people at our dinner table.  I love that we are able to enjoy one of the dishes and also freeze one of them (prior to baking) to enjoy on another day. Beware of tortilla muncher!

Spoon prepared filling down middle of tortilla.

Add some cheese (if desired).

Roll up. Place in a prepared baking dish.

Top with cheese & cover. Bake at 350 degrees F for 25 minutes. Remove the cover and sprinkle with cilantro.

Bake 10 minutes longer then enjoy!

Enjoy!

To see all of my recipes please click here.

If you like this post you may like Veggie Black Bean Burgers With Spicy Chipolte Sauce

or Garbanzo Bean Salad

 

 

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