Black Bean Enchiladas with Yellow Rice

posted by RisaG 05-26-100 5:22 PM

* Exported from MasterCook *
Black Bean Enchiladas with Yellow Rice
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Busy Day Entrees
Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rice:
1 cup white rice -- preferably basmati
2 cups water
salt -- to taste
1/2 tsp. turmeric
1/2 tsp. freshly ground black pepper
1/4 cup pumpkin seeds -- raw

Beans:
1 tbsp. canola oil
1 medium yellow onion -- chopped
1 bell pepper -- diced
1 medium zucchini -- diced
1 (15 oz.) can black beans -- rinsed and drained
1 tsp. ground cumin
1 tsp. ground jalapenos
1 tsp. ground ancho chiles
4 (10") flour tortillas
1/2 cup Monterey Jack cheese -- shredded
1/2 cup salsa or guacamole

Toppings:
sour cream (low fat or fat-free fine)
chopped cilantro
pumpkin seeds -- toasted
shredded cheese


To cook rice: In a medium saucepan, combine rice, water, turmeric, salt and pepper. Bring to a simmer over medium-high heat. Stir the rice, reduce heat to medium-low, cover, and cook 12-15 minutes. Fluff the grains. Toast some pumpkin seeds in a small ungreased skillet over medium-high heat until fragrant and they start popping. When they are slightly brown, remove them from the heat and set aside. Put the pumpkin seeds in the rice and set aside.

For the beans: In a medium saucepan, heat the oil over medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring, until tender, about 6 minutes. Add the seasonings and mix well. Cook for a few moments to impart their flavor into the vegetables. Stir in the beans and cook, stirring, until beans are heated, about 2 minutes.

Warm the tortillas over a hot burner or in a skillet. Preheat oven to 350°F. Put a tortilla in front of you and spoon some of the bean mixture into it. Sprinkle on some of the cheese. Fold like an eggroll and place in a greased baking pan (9x13 is fine). Do this with remaining tortillas so you use up most of the mixture. Bake at 350°F for 10 minutes to make sure the cheese is all melted.

To serve: Place one enchilada on a plate. Take a nice scoop of the rice with an ice cream scoop. Top enchilada with some sour cream, cilantro, some shredded cheese and some of the leftover pumpkin seeds (if you wish).

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