Recipe for Week #2 (Vegetarian Version)

Black Bean & Rice Enchiladas

Enchilada Ingredients:

2 Tbsp. olive or vegetable oil

1 Red bell pepper, seeded and diced

1 White onion, diced

2 Garlic cloves, minced

2 tsp. Chili powder

1 tsp. black pepper (or to taste)

1 Cup of corn

2 Cups cooked brown rice

3 Tbsp. tomato paste

1 Can of black beans

Cooking Spray

6-8 Flour tortillas

1 Cup grated hard cheese

 

Sauce Ingredients:

1 can (15 oz) tomato sauce

1 ½ cup vegetable broth

3 Tbsp. white flour

1 leek, chopped

1 garlic clove, crushed

1 tsp. fine granulated sugar

1 dash cayenne pepper

 

Directions:

Coat the bottom of a rectangular baking dish with cooking spray.

 

Begin cooking enchilada fillings: starting with the pepper, onion and garlic in a pan with olive oil.  Add the seasonings.  Sauté until peppers are almost tender. 

Combine with the remaining ingredients, stirring them together. 

Combine all the sauce ingredients in a small saucepan.  Bring to a boil, stirring constantly.  Cook on high, continuously stirring, for 20 minutes until thickened.

Spoon the filling mixture along the center of each tortilla.  Roll the tortillas and place them seam-side down into the baking dish.  Put tortillas side-by-side in a single layer across the dish.

Pour the sauce over the tortillas.  Then sprinkle the cheese on top.

Cook at 350 degrees for 20 minutes.

Serve immediately, along with your toppings of choice (such as sour cream and guacamole).