Easy Rice and Beans Enchiladas
- 2 cups cooked brown rice
- 1 16 oz can beans (anything you have in the pantry will work), drained and rinsed
- 1/2 cup enchilada sauce (see above for the link to the recipe or below)
- salt and pepper to taste
- 8 corn tortillas
- shredded cheese (we have 2% Kraft Cheddar Cheese on hand from a recent sale, so that is what I used, but by all means, use whatever cheese your family likes)
- Preheat oven to 350 degrees F. Spray an 8x8 casserole pan with non stick cooking spray, set aside.
- Prepare the corn tortillas by wrapping them in a dish towel and nuking in the microwave for about 90 seconds, carefully remove and keep wrapped in towel, set aside.
- In large bowl, combine rice, beans and enchilada sauce. Season with salt and pepper. Unwrap one tortilla and sprinkle 2 tablespoon cheese in down center. Spoon about 1/4 cup rice and beans mixture over cheese. Carefully roll up and place seam side down in casserole dish. Repeat with rest of tortillas and mixture and cheese. I had some rice and beans leftover. Yummy snacking with chips later!
- Pour about 1 to 1-1/2 cup of enchilada sauce over the rolled tortillas. Then sprinkle with rest of cheese. Bake at 350 for 25-30 minutes until edges of tortillas are slightly golden. Serve with sour cream and guacamole!
Emeril's Easy Enchilada Sauce recipe:
- 3 tablespoons vegetable oil
- 1 tablespoon flour
- 1/4 cup chili powder
- 2 cups chicken stock
- 10 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.