This a delicious vegetarian cheesy bean and rice enchilada–and it’s a freezer friendly meal, too. Just make an extra pan or two. Yum!
- 1-2 C beans (I like black, amount depends on proportion you like, but I usually do approximately 1:1 with the rice)
- 1-2 C cooked rice
- 1/2 C cheese, your choice
- 4-6 tortillas, either flour or corn
- 1.5 C (or 1 can) enchilada sauce
Mix together beans, rice, and cheese. Put about 1/4 C in each tortilla and roll up (can use more or less, or cut big tortillas in half). Put a little sauce and then each rolled enchilada seam-side down into a pan (such as 9 x 13 – adjust to fit size). Top with more sauce to cover exposed tortillas, saving a little to serve, and cover pan with foil. Bake in a 400 degree oven for about 40 minutes or until heated through*. Top with reserved sauce and sprinkle with more cheese, allow to melt, and serve.
*Ingredients are already cooked, so no need to cook them–just heat!
