Esta es una exhibición prevé de cómo se va ver la receta de 'Rice And Bean Enchiladas With Red Sauce' imprimido.

Receta Rice And Bean Enchiladas With Red Sauce
by Global Cookbook

Rice And Bean Enchiladas With Red Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 12 x 9 inch flour tortillas, fat-free
  • 1 Tbsp. Canola oil
  • 2 lrg Onions, minced
  • 6 x Cloves garlic, chopped
  • 16 ounce Tomato sauce
  • 1 Tbsp. Chili pwdr
  • 1/2 tsp Red pepper flakes, crushed
  • 2 tsp Grnd cumin
  • 2 tsp Salt
  • 5 c. Cooked rice
  • 3 lb Cooked beans
  •     Water, as needed
  • 2/3 c. Pitted black olives, minced
  • 8 ounce Sharp cheddar cheese, grated
  •     (Reserve 2 ounces for topping)
  • 1/2 bn Minced cilantro leaves

Direcciones

  1. Make Ahead and Set Aside: - - Make the red sauce (see recipe). - - Make 5 to 6 c. of rice. Use 1 1/2 c. long grain converted white rice Or possibly brown rice. - - Make 5 to 6 c. of beans or possibly use 3-15 oz cans. Pinto, black or possibly kidney beans, are good choices. Drain; place in a large bowl and mash.
  2. In a large nonstick saute/fry pan or possibly sauce pan, heat oil. Add in onion and garlic and cook till soft. Add in tomato sauce, chili pwdr, pepper flakes, cumin and salt. Cook slowly, uncovered, 15 min to blend flavors.
  3. Add in half of the tomato mix to the cooked beans in the bowl. Stir to blend. Add in the cooked rice to the remaining half of the tomato mix.
  4. To assemble: Preheat oven to 350F. Lightly oil a very large (9X16X3-inches)
  5. or possibly 2 smaller baking dishes. Place a thin layer of Red Sauce, (about 1-1 1/2 c.) on bottom of baking dish(es). Dividing the filling 12 ways, place seasoned beans (about 1/2 c.), seasoned rice (about 1/2 c.), minced olives, cheese and cilantro on each tortilla.
  6. Roll tightly and place, seam down, in a single layer in baking dish(es).
  7. Top with remaining Red Sauce. Cover with parchment or possibly wax paper and top tightly with foil. Bake in preheated oven for 60 min. Remove foil and paper, sprinkle with 2 ounce. of reserved cheese and bake an additional 15 min. Serve with FRESH GREEN SALSA.
  8. Makes 12 large enchiladas.
  9. Serves 12 - Per enchilada: CAL: 558 Grams .....of PRO: 20 .....of CARB: 85 ....of FAT: 14.1
  10. NOTES : You can make this entirely from scratch or possibly speed things up with canned enchilada sauce, canned tomatoes, canned tomato sauce, canned beans and purchased rice seasoning.