Enchiladas Recipe
tomato + black bean basmati rice, Oaxaca + jalapeño jack cheese, enchilada sauce, avocado, pico de gallo
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Ingredients
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Filling
Enchilada Sauce
Toppings
Other
Method
Preparation
- 1
Cook the Rice
In a pot, combine 1 cup of basmati rice with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the rice is tender. Remove from heat and let it sit covered for 5 minutes.
- 2
Prepare the Filling
In a large bowl, mix the cooked basmati rice, black beans, and diced tomatoes. Stir in 1 cup of Oaxaca cheese and 1 cup of jalapeño jack cheese until well combined.
Assembling the Enchiladas
- 3
Fill the Tortillas
Preheat the oven to 375°F (190°C). Spread 1 cup of enchilada sauce on the bottom of a baking dish. Take a tortilla, place a generous amount of the filling, roll it up, and place it seam side down in the dish. Repeat with remaining tortillas and filling.
- 4
Add Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with any remaining Oaxaca and jalapeño jack cheese.
Baking
- 5
Serving
- 6
Garnish and Serve
Once baked, remove from the oven and let cool for a few minutes. Serve topped with slices of avocado and pico de gallo.
