This is an enchilada recipe I have modified to be meat free. I ordinarily wouldnt think to not put meat in something, but it is cost efficient and also a tasty alternative to use beans and rice instead of chicken or beef. Yumm-0!
Ingredients:
Four servings of brown or white instant rice, fully cooked
One can of black beans
One large package of tortillas (30 or so)
Two cups of shredded cheese (or more if you like)
One large can of green or red enchilada sauce
Seasoning mix: One tbs chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
Pre-heat oven to 350 degrees. Mix together rice and beans in a large bowl. Add seasoning and stir well. Divide in half and freeze the rest in a ziplock bag Open enchilada sauce and divide in half, freeze the remaining sauce in a seaparate bag. Open tortillas and take out eight to ten and freeze the rest as well. Now you have ingredients for another dinner. Place two ice cream scoop-fulls of rice and bean mixture in each tortilla and top with a little cheese. Roll them up and place seam side down in a greased (PAM) 9x13 inch pan. When you have eight to ten enchiladas assembled, its time to pour the sauce over the top and let it run in between them until they are all coated. Top with remaining cheese (I like a little extra) and cover with foil. Bake until cheese and sauce are bubbling, about 20 minutes or so. Top with sour cream, hot sauce, or even lite ranch dressing is good.
No comments:
Post a Comment