Muy Delicioso

I haven't made my famous enchiladas in awhile.

By famous, I mean, Ed and a few lucky co-workers have heard of them. I have been meaning to write out this recipe, I guess today is the day. This dish is a yummy vegetarian alternative. The enchiladas are so hearty that you don't even notice that the meat is missing.

Michelle's Black Bean and Brown Rice Enchiladas

2 cans of black beans

1 can of green chilis
2 cloves of chopped garlic
1 1/2 tablespoons extra virgin olive oil
1 pack of flour tortillas (whole wheat or white)
1-2 bottles of Trader Joe's Enchilada sauce
2 1/2 cups-ish shredded Mexican cheese
1/2 cup (or 2 cubes of frozen) cilantro
1 1/2 cups of brown rice

Start by cooking your brown rice in a rice cooker. (If you don't have a rice cooker, just make it according to the package directions. But you should really get one because it makes making rice super easy.) The rice should take about thirty minutes in the rice cooker. So, as the rice is cooking, go fold some laundry or waste your life on Facebook for about 15 minutes. Now, heat your oven to 425 degrees. (That's just an arbitrary number I chose.)



In a large skillet over medium low heat, heat up the olive oil. When the oil is hot, pour the two cans of black beans into the pan. (I like to drain out some of the liquid, but not too much. A little bit of liquid prevents the beans from drying out.) Next, empty the can of green chilis and the garlic into the skillet. Give a little stir and let the ingredients simmer for about 5-6 minutes. Now, toss in the cilantro, stir. (I like to use the frozen cubes of cilantro from Trader Joe's. It's an easy way to keep cilantro around the house with out it going bad after 2 days. See picture below.)





Once the rice is done and the ingredients in the skillet are done simmering, get ready to roll up your enchiladas. In one tortilla, place a large serving spoon of rice and bean mixture and a tablespoon of shredded cheese. Roll up the tortilla and place in large 3 quart rectangular oven safe dish. Roll each tortilla in the same manner until you go through all your ingredients. (I was able to get 8 enchiladas into my dish. I had extra ingredients, so I made more and put the rest of the enchiladas in another small dish.)



Now it time for the good part! Drench those enchiladas in sauce. I used one whole bottle of sauce for the large dish. Trader Joe's has the best enchilada sauce I've ever tasted. I think the best part of this whole recipe is the sauce! If you prefer drier enchiladas, then use a little less. I used half of my other bottle for the extra enchiladas I made in the smaller size dish. Drizzle the remainder of the shredded cheese over the sauce. Place on middle rack of the oven for about 10-12 minutes or until cheese is melted.



Remove from oven and let rest for about 5-10 minutes. Enjoy.



P.S. They are even better as left overs!! Yum-o!