f4ba68c1cbedb0122ea82653afbd56f3b53077b88b4c4a5f31 Uncomplicated Healthy Living: Enchiladas With Bean and Rice Filling http://www.freesearchenginesubmission.infoher-libido.com

Monday, March 23, 2015

Enchiladas With Bean and Rice Filling

As promised here is the enchiladas made with Tex-Mex Beans and Rice as a filing.  I have friends that are vegan.  They asked me to bring something for a group gathering that would go with vegan chili.  So I had to come up with an enchilada sauce that did not have chicken broth in it, as so many of the recipes have in them.  So I came up with this recipe.  I hope you like it.  I don't even buy enchilada sauce anymore.  This recipe is better than any we can purchase in my area.  I served them with broccoli slaw.  Broccoli slaw is made with shredded broccoli stems, carrots and red cabbage. 


Enchiladas with Bean and Rice Filling

Filling - Tex-Mex Beans and Rice posted on March 18, 2015
Corn Tortillas (see note)
2 cloves Garlic
1/4 small Onion
2 Tbsp. Olive Oil
2 Tbsp. Flour
2 Tbsp. Chili Powder
1/2 tsp. Cumin
1 Cup Tomato Sauce (organic if you can get it)
1 1/2 Cups Water
1/2 tsp. Salt
Shredded Colby-jack Cheese (optional)

To make the sauce; place the garlic and onion in a food processor and process to pulp.  You can also mince as small as you can get them.  Heat oil in pot and add garlic onion mixture.  Saute three to five minutes or until partially cooked.  Add flour, chili powder, and cumin.  Stir around for two to three minutes to cook flour and release oil in seasonings.  It will be clumpy.  Add tomato sauce and water; whisk till smooth.  Bring to boil and reduce heat to simmer 15 minutes, stirring occasionally to keep from burning.  Add salt.  If you want it spicier; you can grind a chipotle in with the garlic and onion.

To assemble the enchiladas; Pour just enough sauce in the bottom of a baking dish to coat.  Using one tortilla at a time; warm the tortilla in a frying pan.  So not fry till crisp.  Just warm it, so it will be pliable.   Place some of the beans and rice down the center of the warmed tortilla and fold the sides in over it.  Place seam side down in baking dish.  Leave a small space between each enchilada.  When you have as many as you want in the dish; pore the rest on the sauce over the enchiladas to coat.  If you don't want to use cheese, you can put them in the oven as is.  Or you can top them with shredded cheese.  Bake in a preheated oven at 350 degrees for 30 to 40 minutes.  Or until completely heated and the cheese is melted and bubbly.

Eat and enjoy!

Not:  I can not make tortillas to save my life.  If you can make yours, do so.  If you purchase them; read the ingredients closely.  Some are made with lard.

  

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