Black Bean and Rice Enchiladas with Homemade Enchilada Sauce

Black Bean and Rice Enchiladas and Homemade Enchilada Sauce
Do you know how easy it is to make enchilada sauce?  

It’s super easy.  It’s like you probably have all the ingredients on hand kind of easy.  Best part?  You can make it in a snap.    

If you make enchilada sauce you kind of need enchiladas to go with it, right?

This is an easy black bean and rice recipe that keeps in theme with most ingredients already on hand.  

These tasty and filling enchiladas make for a quick weeknight meal and will quickly become a family favorite!
Black Bean and Rice Enchiladas and Homemade Enchilada Sauce

Black Bean and Rice Enchiladas with Homemade Enchilada Sauce

Serves 6

Black Bean and Rice Enchiladas with Homemade Enchilada Sauce

Ingredients

    For Enchilada Sauce:
  • 8 oz. can tomato sauce
  • 1 cup water
  • 3 tablespoons chili powder
  • 1 tablespoon tomato paste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 3 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • For Enchiladas:
  • 2 cups cooked brown rice
  • 15.5 oz. can black beans rinsed and drained
  • 1 cup corn
  • 1/2 cup chunky salsa
  • 2 cups Mexican cheese
  • 1 1/2 cups enchilada sauce (recipe above)
  • 10 6" flour tortillas

Instructions

    For Enchilada Sauce:
  1. In a small bowl stir together tomato sauce, water, chili powder, tomato paste, garlic powder, salt and cumin until blended and set aside.
  2. Heat vegetable oil over medium heat in a small saucepan. Stir in flour until flour dissolved. Gradually whisk in tomato mixture. Reduce heat to low and stir until sauce thickens, about 4-5 minutes. Remove from heat and set aside.
  3. For Enchiladas:
  4. Preheat oven to 350 degrees. Lightly spray non stick cooking spray on a 9"x13" casserole dish and set aside.
  5. In a large bowl combine rice, black beans, corn, salsa, 1/2 cup of enchilada sauce and 1 1/2 cups of cheese. Stir until combined.
  6. Divide mixture between each tortilla. Wrap each tortilla and place seam side down in casserole dish. Pour remaining enchilada sauce on top.
  7. Bake for 25 minutes. Sprinkle with remaining cheese and bake for an additional 5 minutes until cheese is melted and bubbly.

Makes 1 1/2 cups enchilada sauce

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2012/10/black-bean-and-rice-enchiladas-with.html

 

Black Bean and Rice Enchiladas and Homemade Enchilada Sauce

Comments

  1. says

    These are wonderful, I adore them already! And this sauce!! I am not really a fan of canned enchilada sauce so I can’t wait to try a homemade version…I just quit using it a long time ago because I could never find one that I liked. Love this, Jennifer!

  2. sandymags says

    I made these last night with a few changes. I only used 1 T chili powder and I added a small can of green chillis to the sauce. Quick and easy. Next time though I will use boil in bag rice to shorten the prep time. A keeper!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge