Prep 30 mins
Cook 30 mins
I always loved enchiladas and played around with this to make it healthy. It's super yummy and very versatile - you can mix it up to your taste. You can make it a day or two in advance and then just pop it in the oven, so it's become my favorite dish to make for new parents. One time saver is you can just substitute a box of mexican-style rice for the rice and seasonings - it will still be great. You can also add more or less cheese to taste.
- 1⁄2 tablespoon olive oil
- 1⁄2 onion, chopped
- 3 garlic cloves, minced
- 1 (15 ounce) can black beans, rinsed
- 1 (14 ounce) candiced tomatoes and green chilies (do not drain)
- 1 (10 ounce) can Mexican-style corn (or frozen corn)
- 1⁄2 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups cooked brown rice
- 6 whole wheat tortillas
- 6 ounces shredded cheddar cheese
- 6 ounces canned enchilada sauce (green or red)
- fat free sour cream (optional)
- Heat oil in large skillet over medium heat and saute onion and garlic until tender.
- Add beans, tomatoes, corn, salsa and spices, stir and bring to a simmer. Simmer uncovered for about 5 minutes or until mixture has thickened.
- Stir in rice and heat 3 more minutes.
- Warm tortillas on a skillet or by microwaving for 20 seconds.
- Spoon about 1/6 of the filling into each tortilla (this will be somewhere around 3/4 cup), sprinkle with some cheddar cheese and roll up.
- Pour a little enchilada sauce to coat the bottom of a 9x13" baking dish and place tortillas in dish and cover completely with enchilada sauce.
- Cover with foil and bake at 350 for 30 minutes, or you can refrigerate it for later.
- Garnish with some fat-free or lowfat sour cream and extra cheese if desired.
We absolutely loved it. We did a few alterations (chicken cubes and homemade enchilada sauce and cooked only about 3 tbsp of rice with the rest of the ingredients) but it turned out great and was delicious!