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I’ve put meat in these before but my husband and I both like them better without meat. And this is coming from a family of big meat eaters.
Ingredients:
- burrito sized flour tortillas (wheat or flour)
- 1 can black beans
- 1 small can verde enchilada sauce
- 1 cup uncooked rice (white or brown rice)
- sliced olives (optional)
- grated cheese (Kraft Mexican blend works well)
- sour cream
1) Cook the rice
2) Heat oven to 350 degrees
3) Put the tortillas you will be using (1 is more than enough for one person but I make enough for leftovers) in between two paper towels and microwave for 5-10 seconds, just long
enough to make them soft.
4) Spray the bottom of a casserole dish with non-stick spray
5) Hold a tortilla in your hand and put some rice, beans, olives, a little bit of cheese, and a spoonful of sauce in the middle of it. Lay the tortilla on the counter and fold one side up over the filling then tuck it back so you are pulling the filling into the pocket you’ve made. Make sure it’s tight. Then fold either side over so the ends will be closed off. (This is not the traditional way to fold an enchilada). Continue rolling it the rest of the way up, keeping it tight. Place it in the pan so the folds are on the bottom. Keep doing this, fit as many as you can tightly into the pan.
6) Spoon sauce over all of the enchiladas liberally. Then cover the top with cheese (but
not too thick or they will be too slippery to seperate after the cheese melts). Sprinkle olives over the top (optional).
7) Bake for NO LONGER than 15 minutes. Only long enough to melt the cheese. Any longer and the tortillas will harden.
 To serve: Spoon enough sauce onto a plate to thinly cover the plate. Put the enchilada on top and put a spoonful of sour cream on top of it. Enjoy!
Tags: Vegetarian Veggie Meat Enchiladas Recipe |
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