Guest guest Posted February 1, 2005 Report Share Posted February 1, 2005 I made enchiladas last night. Nothing too special, perhaps we were really hungry, but, wow, they tasted good. I made up this recipe, so I don't really have spice quantities. 1 medium onion, chopped 1 can pinto beans 1/2 c soysage (I used Morning Star brand) cumin ground pepper red pepper flakes 1 1/2 cups cooked rice 5 or 6 tortillas, we used garlic herb flavor 1 can red or green enchilada sauce your choice of cheese saute onion in olive oil until transluscent, then add the soysage. Drain the beans, and reserve the juice. Add the beans and some of the juice. Turn heat to low. Add red pepper flakes (a couple shakes), cumin (enough so you can see it before mixing) and fresh ground pepper. Mix gently and add more bean juice if mixture is too dry. When I made my rice, I actually added some of the sauted onions to the boiling water. The rice came out with a lovely oniony flavor. Add about 1 1/2 c of the cooked rice (maybe less), to the bean mixture and mix again. Make sure your tortillas are room temperature and pliable. Pour a little bit of enchilada sauce on the bottom of a baking dish. Add mixture to a tortilla, top with your choice of cheese, and roll and fold. Place in baking dish. Continue with the rest of tortillas. Pour enchilada sauce over stuffed tortillas until everything is covered. Add a sprinkling of cheese on top and bake at 350 degrees for 20-30 minutes, or until the sauce is bubbly. Enjoy! Warning: can be addictive. I found myself picking at the leftovers even after I was full! bad, bad Denise Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.