I made these as part of our "Vegetarian Project" and they got very positive reviews from the boys. A quote from one of them: " I can't believe these don't have meat in them, they taste so good". That is a huge deal, in case you didn't know.
They take a little bit of prep work and a little bit of time, but they are delicious. My only regret is that the pictures didn't turn out any better... Oh well, make them yourself and you can take a better picture for me to use.
RICE ENCHILADAS W/ BLACK BEAN SAUCE
Sauce:
1 can green chiles
1 can black beans, undrained
1 can vegetable
broth
½ c chopped
onion
2 cloves
garlic
1 bay leaf
3 Tbsp hot sauce
Combine
in saucepan and bring to boil. Reduce to a simmer and let simmer 5 minutes.
Pour mixture into blender (taking care because it is hot) and process until
smooth. Set aside.
Filling:
1 c cottage cheese
½ c sour cream
½ c feta cheese
Blend
in blender. Then stir in:
¼ c
onion
1 chopped seeded jalapeno
2 c cooked, brown rice
2 Tbsp hot sauce (optional)
To
make:
6 Flour
tortillas
¾ cup
Monterrey Jack Cheese
Chopped
cilantro, to taste
Fill
6 flour tortillas (or 10 corn tortillas) with rice/cheese mixture, roll and
place in 9 X 13 dish coated with cooking spray. Pour about half of the
black bean sauce over tortillas; cover and bake at 350 for 25 min.
Uncover,
sprinkle with Monterrey Jack cheese. Bake 5 more minutes or until
cheese is bubbling.
Serve
warm with cilantro for topping and the rest of the black bean sauce for pouring
on top.
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