• T.O.H. Daily Recipe - 349

    From Dave Drum@1:3634/12 to All on Wed Jan 24 14:54:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Black Bean & Rice Enchiladas
    Categories: Vegetbles, Chilies, Herbs, Breads, Dairy
    Yield: 8 servings

    1 tb Olive oil
    1 lg Bell pepper; chopped
    1 md Onion; chopped
    3 cl Garlic; minced
    15 oz Can black beans; rinsed,
    - drained
    14 1/2 oz Can diced tomatoes w/green
    - chilies
    1/4 c Picante sauce
    1 tb Chilli spice mix
    1 ts Ground cumin
    1/4 ts Crushed red pepper flakes
    2 c Cooked brown rice
    8 (6") flour tortillas;
    - warmed
    1 c Salsa
    1 c Shredded Cheddar cheese
    3 tb Chopped fresh cilantro
    - leaves

    Cotija cheese
    Sliced red onion
    Sliced jalapeno peppers
    Sliced avocado
    Lime wedges

    Set oven @ 350ºF/175ºC.

    In a large nonstick skillet, heat oil over medium heat.
    Add green pepper, onion and garlic; saute until tender.
    Add next 6 ingredients; bring to a boil. Reduce heat;
    simmer, uncovered, until heated through. Add rice; cook
    5 minutes longer.

    Spoon a rounded 1/2 cup of rice mixture down center of
    each tortilla. Fold sides over filling and roll up.
    Place seam side down in a 13x9-in. baking dish coated
    with cooking spray. Spoon remaining rice mixture along
    sides of dish. Top tortillas with salsa. Bake, covered,
    for 25 minutes. Uncover; sprinkle with cheese. Bake
    until cheese is melted, 2-3 minutes longer. Sprinkle
    with cilantro and serve with desired toppings, lime
    wedges and additional salsa.

    Christie Ladd, Mechanicsburg, Pennsylvania

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

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