Enchiladas Recipe

Prepare rice base

Rinse the rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add 1/2 cup finely chopped onion and 1 tsp minced garlic; sauté 2–3 minutes until translucent and fragrant.

Add the rinsed rice and stir to coat in oil and onion. Cook, stirring, for 2–3 minutes until edges of rice look slightly translucent.

Stir in 2 tbs tomato paste, 1/2 tsp ground cumin, 1 tsp salt and 1/4 tsp black pepper. Pour in 3 cups vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer 18–20 minutes until liquid is absorbed and rice is tender.

Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and stir in 2 tbs chopped cilantro. Taste and adjust salt.

In a skillet, heat 1 tbs olive oil over medium heat. Add 1/4 cup finely chopped onion and 1 tsp minced garlic; sauté 2 minutes until softened.

Add 2 cups drained and rinsed black beans, 1/2 tsp ground cumin and 1/2 tsp chili powder. Stir to combine and cook 3–4 minutes. If mixture seems dry, add up to 2 tbs water to loosen.

Lightly mash about one-third to half of the beans with the back of a spoon to create a creamier texture while keeping some whole beans for bite.

Finish with 1 tbs lime juice and 1/2 tsp salt. Adjust seasoning to taste and remove from heat.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and pour about 1/2 cup of the enchilada sauce evenly along the bottom to prevent sticking.

Warm tortillas so they are pliable: heat a nonstick skillet over medium, brush lightly with oil or spread a little butter, then warm each tortilla 15–20 seconds per side. Stack and wrap in a clean towel to keep warm.

Assemble enchiladas: Lay one warmed tortilla flat. Spoon about 1/4 to 1/3 cup of cooked rice down the center, then about 2–3 tbs of the black bean mixture. Sprinkle with 1–2 tbs shredded cheese. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas into 2 rows (depending on dish size).

When all enchiladas are in the dish, pour remaining enchilada sauce evenly over the top, ensuring most seams are covered. Sprinkle remaining shredded cheese (about 1 cup) evenly over the sauced enchiladas.

Bake uncovered in preheated oven 15–20 minutes until sauce is bubbling and cheese is melted and lightly browned at edges. For a browned top, switch to broil 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes before serving so filling sets slightly.

While enchiladas bake, prepare the tortilla salad: In a large bowl combine 4 cups shredded romaine or mixed lettuce, 1 cup diced tomato, 1/4 cup thinly sliced red onion, 1/2 sliced jalapeño (optional), 1/2 cup corn, and 2 tbs chopped cilantro.

Season the salad with 1/4 tsp salt, 1/8 tsp black pepper and squeeze the juice of 1 lime (reserve the other lime for serving). Toss gently. Add 1/4 cup salsa if using and 1/2 cup sour cream or crema on the side or dolloped atop each serving.

Place 2 enchiladas on each plate. Serve a generous scoop of the tortilla salad alongside or on top as desired.

Garnish with sliced avocado or dollops of guacamole, 1/2 cup crumbled queso fresco or cotija, extra cilantro, and lime wedges. Add hot sauce or extra salsa to taste.