Bean Enchiladas

Submitted by United Church of God on Wed, 2011-06-15 14:50
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Description

An authentic Mexican dish. Sure to be a family staple

Summary

Yield
Enchiladas
Source

Dena Whitford

Prep time45 minutes

Ingredients

2Tablespoonoil
1 bell pepper (chopped)
1 celery (stalk, finely chopped)
1 carrot (grated)
1 1⁄2Cupbrown rice (cooked)
1⁄2Teaspoonsalt
1 jalapeno (can use up to 2; finely chopped)
1Tablespoonchili powder
3Cuppinto beans (cooked with 1-2 c. bean juice)
12 corn tortillas

Instructions

Heat a heavy skillet.  Add oil and chopped vegetables, and saute for 5 minutes.  Add the cooked rice and salt.  Mix well and heat through.  Add the chili powder to the beans, heat through.  Fill the tortillas with a heaping spoonful of the vegetable and rice mixture.  Sprinkle with grated cheese.  Roll up the tortillas.  Place in a baking dish.  Pour the beans and the bean juice over the tortillas, sprinkle some grated cheese over the beans.  Bake at 350° for 20 minutes.

Notes

May be garnished with chopped fresh onions, grated cheese, chili and tomato hot sauce.

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United Church of God
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