Todd and I are vegetarians, but I've made these for my sister with a store bought rotisserie chicken. Sometimes, I will add a meat substitute, such as soy crumbles or Quorn or add quinoa or black rice to my brown rice. One more thing- when making brown rice, I use less water because otherwise I think it takes too long to cook. :)
Ingredients:
- 1 can of black beans rinsed and drained
- 1 can of Enchilada sauce
- 1/2 onion
- 1/2 container of sliced baby bello or white mushrooms
- 1 zucchini
- 1 yellow squash
- 1 tomato
- 1 cup of fresh spinach (optional)
- 1/2-3/4 cup of frozen corn
- 1 bag of Mexican cheese- add as much as you like :)
- 1 cup of brown rice
- olive oil
- In a pot, add 1 tbsp of olive oil, 1 cup of brown rice, and 1 1/4 to 1 1/2 cups of water. Bring to a boil, cover and lower heat to a simmer. Usually takes about 20-25 minutes.
- Dice onion, mushrooms, zucchini, and squash and saute in 1 tbsp olive oil
- Once veggies are soft, add frozen corn, diced tomato, and rinsed black beans (and cooked protein, like chicken, or frozen meat substitute)
- Add cooked brown rice, a big handful or two of Mexican cheese, 1 cup of fresh spinach, and 1/2 can of enchilada sauce
- Fill 6 tortillas (I use sprouted such as Ezekiel or Alvarado Street Bakery wraps), roll, and place side by side in a casserole dish or lasagna pan
- Pour the remain 1/2 can of enchilada sauce over the top of the enchiladas and sprinkle a handful or two of cheese on top
- Bake at 375 degrees uncovered for about 15 min or until cheese on top is golden brown
Serve with sour cream, salsa, jalapenos, scallions, or cilantro. If I have left over filling, I like to eat it with tortilla chips. :)
