There’s nothing quite like a tasty, easy Mexican dish to satisfy the whole family! The versatility of this recipe allows for you to simplify it to the bare minimum (rice, beans and cheese), or to add the ingredients that you love and consider staples of these types of dishes (tomatoes, avocado, peppers). This meal can be as spicy or bland as your tastebuds like, simply swap out spicy salsas for mild, and go easy on the pepper flakes! Either way – you’re bound to love this quick and easy enchilada meal for the whole family.
2 cups white rice, cooked
1 tablespoon olive oil
1 clove garlic
1 green pepper, diced into dime-sized pieces
1 onion, roughly diced into small pieces
1-10 ounce can of Original Rotel (swap for Mild or Spicy per preference)
1 cup Medium Picante sauce divided in half, (swap for Mild or Hot)
1 can Organic black beans, drained and rinsed
2 tablespoons cumin
1 teaspoon chili powder
1 tablespoon oregano
1 teaspoon red pepper flakes
4 cups cheddar cheese, divided in half
Salt and pepper to taste
8 medium sized flour tortillas
2 avocados, pitted and sliced
Begin by preheating your oven to 350 degrees. Bring a small pot of 2 cups of water to boil. Once the water is boiling rapidly, remove from heat, stir the rice in, and cover for 5-10 minutes. Next, heat your olive oil in a large skillet over low-medium heat. Add in your onions, garlic and pepper, and saute until fragrant and onions translucent. Add in the Rotel, half the Picante sauce, the rinsed and drained black beans, and cooked rice. Stir in 2 cups of the cheese, and then season the mixture with cumin, chili powder, oregano, pepper flakes and salt and pepper. Taste to determine if more seasoning is needed; add more cumin if necessary per taste preference.
Grease a 9×13 baking dish, and set aside. Lay out each tortilla, and spoon 2 tablespoons worth of the rice and bean mixture into the center of each one. Gently roll up the tortillas and place them side by side in the baking dish. Pour the remaining Picante sauce right on top of each tortilla, and sprinkle the remaining 2 cups of cheese on top of the Picante sauce. Cover the enchiladas with foil, and place in the oven to bake for 20 minutes or until tortillas crisp and turn golden brown on the edges.
Allow to cool for 10 minutes before serving, serve with a side of sliced avocado and top with sour cream. Enjoy!