Black Bean & Cheese Enchiladas with Spanish Rice

Vegetarian enchiladas stuffed with beans and cheese, baked and paired with Spanish rice – nut‑free and calorie‑dense.

Ingredients

• Corn tortillas, black beans, cheese, enchilada sauce, spices; Spanish‑rice ingredients: rice, onion, garlic, tomato sauce, broth.

Instructions

1. PREP AHEAD
2. - Heat oven to 375 °F; grease 9×13 dish.
3. - Blend enchilada sauce if canned variety thick.
4. - Warm tortillas in damp towel.
5. - Mix rinsed black beans with 1 c shredded cheese.
6. - Begin Spanish rice: sauté rice, onion, tomato paste; simmer with broth 20 min.
7. COOKING STEPS
8. 1. Dip tortilla in warm sauce; spoon bean-cheese mixture down center; roll and place seam-down in dish.
9. 2. Repeat until dish is packed; pour remaining sauce over top; sprinkle extra cheese.
10. 3. Bake 20 min until bubbly.
11. 4. Rest 5 min; plate two enchiladas with scoop of Spanish rice; garnish cilantro.
12. (Active time ≈ 25 min | Total ≈ 50 min)

Nutrition Facts