Beans, rice, and cheese enchiladas

I always make two or three pans of these and freeze the extras for future meals. Yum!

1-2 C beans (I like black, amount depends on proportion you like, but I usually do approximately 1:1)

1-2 C cooked rice

1/2 C cheese, your choice

4-6 tortillas, either flour or corn

1.5 C (or 1 can) enchilada sauce

Mix together beans, rice, and cheese.  Put about 1/4 C in each tortilla and roll up (can use more or less, or cut big tortillas in half). Put a little sauce and then each rolled enchilada seam-side down into a pan (such as 9 x 13 – adjust to fit size). Top with more sauce to cover exposed tortillas, saving a little to serve, and cover pan with foil. Bake in a 400 degree oven for about 40 minutes or until heated through*. Top with reserved sauce and sprinkle with more cheese, allow to melt, and serve.

*Ingredients are already cooked, so no need to cook them–just heat!

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One response to this post.

  1. […] been, cheese, and rice enchiladas (several cans of enchilada sauce in my pantry and bags of beans and rice in my […]

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