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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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No Cheese or Meat, my daughter loves these. Ingredients:
246 grams flour tortillas, 6 medium |
2/3 cup tomato sauce |
1 cups cooked black beans |
1/2 teaspoon chili powder |
1 cup cooked rice |
1/8 teaspoon turmeric |
1 tablespoon green chilies |
1/4 cup salsa |
1/2 cup corn |
1 tablespoon black olives |
1 green onion |
Directions:
1. Mix tomato sauce with chili powder.
2. To make rice, cook 1/2 cup long grain white rice in 1 cup water with 1/8 teaspoon turmeric.
3. Mash black beans, stir into cooked rice. Add corn and green chilis. Season to taste.
4. Spread salsa thinly in across the botton of a glass baking dish.
5. Heat tortillas one at a time in a cast iron skillet until pliant.
6. Spread each heated tortilla with a scant 1/2 cup of the bean and rice mixture. Roll up and place in casserole dish.
7. When finished rolling and arranging, pour the seasoned tomato sauce over the enchiladas spreading to cover evenly.
8. Cover with foil and bake at 350 degrees for 25 minutes.
9. Remove foil and sprinkle lightly with chopped olives and green onion.
10. Return to oven and bake 5 more minutes uncovered.
11. Let sit 5 minutes before serving.
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