Rice and Bean Enchiladas Recipe
Mexican food is a favorite in my house. We tend to eat tacos... a lot. We love enchiladas, but honestly, they seemed so hard to make. I found a recipe (and tweaked it, like I always do) and ended up with this yummy meatless Enchilada. The best part of this dish is the creamy tomatillo sauce, that is made with salsa verde (the green stuff ) and heavy cream. It adds a rich flavor, that compliments the cheese and beans.
Don't worry, you won't miss the meat!
Rice and Bean Enchiladas
- 1/2 cup white rice
- 1/2 Can Pinto Beans - 15oz
- 1/2 Can Black Beans - 15oz
- 2 cups shredded monterey jack cheese
- 4 oz cream cheese - cut into cubes
- 2/3 cup heavy cream
- 1 scallion, sliced
- 1 1/2 cups Salsa Verde
- 1/2 cup fresh cilantro
- 8 flour tortillas
- Cooking spray or oil
1. Cook rice according to instructions, allow to cool. Put in large bowl. Preheat oven to 350 degrees.
2. Add beans, cream cheese to rice and gently mix. Add salt and pepper to taste.
3. Blend salsa verde, heavy cream and cilantro until creamy, smooth texture.
4. In a pan, (using either oil or cooking spray), heat tortillas for 10 seconds per side.
5. Place tortillas on plate/paper towel to drain if necessary.
6. Place tortilla in baking dish. Fill the center of tortilla with the rice mixture. Roll tightly and face seam side down. Repeat and line tortillas in baking dish.
7. Cover tortillas with salsa verde mixutre and remaining cheese.
8. Bake for about 20 minutes or until cheese is melted and bubbly.