Vegetarian Option D Recipe
BEAN TOSTAGUAC, CHEESE ENCHILADA, WITH SIDE OF RICE.
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Ingredients
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Bean Tostaguac
Cheese Enchilada
Side of Rice
Method
Bean Tostaguac
- 1
Prepare the Bean Mixture
In a bowl, combine the canned black beans (drained and rinsed), diced tomatoes, finely chopped red onion, lime juice, chopped cilantro, and salt. Mix well and set aside.
- 2
- 3
Cheese Enchilada
- 4
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 5
Prepare the Enchiladas
In a skillet, heat 1 tablespoon of olive oil over medium heat. Lightly fry each corn tortilla for about 10 seconds per side. Remove and fill each tortilla with shredded cheese, then roll them tightly and place them seam-side down in a baking dish.
- 6
Add Sauce and Bake
Pour the enchilada sauce over the rolled tortillas, ensuring they are well coated. Sprinkle any remaining cheese on top. Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and golden.
Side of Rice
- 7
Cook the Rice
In a medium saucepan, bring the vegetable broth to a boil. Add the white rice and salt, stir, and cover. Reduce the heat to low and let it simmer for about 18-20 minutes, or until the rice is tender and liquid is absorbed.
- 8