Imagine a mouthwatering Mexican dish that combines the hearty goodness of rice and beans, wrapped in soft corn tortillas, and smothered in a tangy tomatillo sauce that will transport you straight to culinary paradise. These Rice Bean Enchiladas are not just a meal; they're an experience that promises to elevate your home cooking game and impress even the most discerning food lovers. Get ready to discover a recipe that's quick to prepare, bursting with flavor, and guaranteed to become a family favorite!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup shredded cheese
- 8 corn tortillas
- 2 cups tomatillo sauce
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 cups of cooked rice, 1 can of black beans (rinsed and drained), 1 cup of corn, 1 cup of shredded cheese, 8 corn tortillas, 2 cups of tomatillo sauce, 1 tablespoon of olive oil, 1 teaspoon of cumin, and salt and pepper to taste.
- Preheat your oven to 350°F (175°C). This will ensure that your enchiladas cook evenly and get a nice, bubbly finish.
- In a large mixing bowl, combine the cooked rice, black beans, corn, half of the shredded cheese, cumin, and salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
- Heat the olive oil in a skillet over medium heat. Once hot, lightly fry each corn tortilla for about 15-20 seconds on each side, just until they are pliable but not crispy. This will make them easier to roll without breaking.
- Take a tortilla and spoon about 1/4 cup of the rice and bean mixture onto the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish. Repeat this process for all tortillas.
- Once all the enchiladas are in the baking dish, pour the tomatillo sauce evenly over the top. Make sure to cover all the enchiladas so they don’t dry out while baking.
- Sprinkle the remaining shredded cheese over the top of the tomatillo sauce. This will create a delicious cheesy layer as the enchiladas bake.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Once cooked, remove the enchiladas from the oven and let them sit for a few minutes before serving. This will help the filling set slightly, making them easier to serve.
- Serve the rice bean enchiladas hot, garnished with your favorite toppings such as chopped cilantro, diced avocado, or sour cream if desired. Enjoy your delicious Mexican meal!
Tips
- Use day-old rice for better texture and to prevent soggy enchiladas
- Warm your tortillas briefly to prevent cracking when rolling
- Don't overfill your tortillas - aim for about 1/4 cup of filling per enchilada
- For extra flavor, consider adding diced bell peppers or jalapeños to your filling
- If tomatillo sauce is too tangy, balance it with a touch of honey or agave
- Let the enchiladas rest for 5-10 minutes after baking to help them set
- For a crispy top, broil the enchiladas for 2-3 minutes after baking
- Experiment with different cheese blends like queso fresco or monterey jack
- Serve with fresh lime wedges to add a bright, citrusy note
- Store leftovers in an airtight container and reheat in the oven to maintain crispness
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 15g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 25mg
