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Brown Rice Enchiladas with Goat Cheese, Black Beans and Salsa
2 c Warm cooked brown rice
1 c Canned garbanzo beans,draind
1/2 lb Goat cheese (Montrachet) crumbled
1 tb Chopped jalapeno, fresh
1 tb Chopped onion
1/2 c Sour cream
Salt to taste
1 c Peanut oil
12 White corn tortillas
1 c Shredded Montery Jack cheese
Chopped lettuce on the side
Chopped tomatoes on the side
Black Bean Sauce:
2 tb Olive oil
1 Clove garlic, chopped
1/4 c Chopped onion
1 Ancho chili seeded, chopped
2 10 oz cans black beans drained.
2 Fresh jalapenos, chopped
Salt to taste
1 10 oz can chicken broth
3 Dashes Tabasco sauce
Preheat oven to 350 degrees. In a large bowl, gently but thoroughly mix the rice, garbanzo beans, goat cheese, jalapeno, onion, sour cream, and salt. Set aside.
In a heavy skillet, heat the oil until very hot and dip the tortillas in it, one at a time, for about 3 seconds. (I usually omit this step and microwave my tortillas to make them soft--less fat added) The tortillas should be soft and pliable-not crisp. Drain on paper towels.
Place 3 heaping tablespoons of the rice mixture across the center of each tortilla. Roll up. Place side by side, seam side down, in a 12 x 8 x 2-inch baking dish. Spread warm Black Bean Sauce over the top and sprinkle with the Monterey Jack cheese. Bake 15 minutes, or until the cheese is melted. Serve bowls of chopped lettuce, chopped tomatoes, additional Black Bean Sauce and Salsa Fresca on the side to garnish enchiladas with.
BLACK BEAN SAUCE; In a 2-quart saucepan, heat the oil and saute the garlic, onion, and chili pepper until wilted. Combine with the remaining ingredients. Transfer to a food processor and process only until mixed. The sauce should be course in texture. Taste for seasoning. Serve warm.
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