Red Or Green Cheese Enchiladas With Rice, Beans Recipe
Make Red Or Green Cheese Enchiladas With Rice, Beans Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Enchiladas
Rice
Beans
Method
Enchiladas
- 1
In a bowl, combine shredded cheese with diced onion (0.5 medium onion) and cilantro to make the cheese filling.
- 2
- 3
Spread 1-2 tablespoons of cheese filling down the center of each tortilla, roll tightly, and place seam-side down in a lightly greased baking dish.
- 4
Pour 2 cups of enchilada sauce over the rolled tortillas; season with salt (1 tsp).
- 5
Bake in a preheated 350°F (175°C) oven for 20-25 minutes, until bubbly and heated through.
- 6
Garnish with fresh cilantro before serving.
Rice
- 7
Rinse 1.5 cups long-grain white rice under cold water until the rinse runs clear; drain.
- 8
In a saucepan, melt 1 tablespoon butter (or heat 1 tablespoon olive oil), then add the rice and toast 1-2 minutes.
- 9
Add 3 cups water and 0.5 teaspoon salt; bring to a boil.
- 10
Reduce heat to low, cover, and simmer 15-20 minutes until the rice is tender and the liquid is absorbed.
- 11
Remove from heat; let stand 5 minutes and fluff with a fork before serving.
Beans
- 12
In a pot, heat 1 tablespoon olive oil; sauté 0.5 medium onion and 2 garlic cloves until translucent.
- 13
Stir in 2 cups canned pinto beans (drained and rinsed) and simmer 5 minutes to heat through.
- 14
Season with 1 teaspoon ground cumin, 0.5 teaspoon chili powder, and 0.5 teaspoon salt.
- 15
Simmer gently 10-15 minutes, stirring occasionally; adjust salt to taste.
- 16
Finish with 2 tablespoons chopped cilantro and a squeeze of lime juice, if desired.
