Beans and rice equal great food and lots of protein.
Frijol negro
Enchiladas y arroz
Serves 8
Heat oven to 350F (175C)
1 organic bell pepper, chopped
1 onion, chopped
3-4 minced garlic cloves
1 Tbs. (15 ml) olive oil
1 can (15 ounce/425 g) organic black beans, rinsed and drained
1 can (14 1/2 ounce/410 g) diced organic tomatoes and green chilies
1/4 cup (60 ml) picante sauce* or salsa verde or roja
1 Tbs. (15 ml) chili powder
1 tsp. (5 ml) ground cumin
1/4 tsp. (1,2 ml) crushed red pepper
2 cups (480 ml) cooked brown rice
8 (gluten-free/dairy-free ) tortillas, warmed
1 cup (240 ml) salsa
1 cup (240 ml) shredded (dairy-free) cheddar cheese
3 Tbs. (45 ml) chopped cilantro, parsley, or basil leaves
1. Sauté the bell pepper, onions, and garlic.
2. Add the beans, tomatoes, picante/salsa, chili powder, cumin, and red pepper flakes.
3. Bring to a boil. Reduce and simmer until the sauce thickens.
4. Add the rice and cook about 5 minutes.
5. Spoon some onto a tortilla. Fold sides over filling and roll up.
6. Place each filled tortilla in a baking dish coated with olive oil cooking spray.
7. Spoon salsa over each tortilla.
8. Cover with foil and back for 25 minutes.
9. Uncover the dish, sprinkle with cheese and cilantro/parsley/basil.
10. Back 2-3 minutes more.
* picante sauce: chopped onions, jalapeños, tomatoes, and cilantro
