The Pioneer Woman Tasty Kitchen
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Black Bean and Rice Enchiladas with Homemade Enchilada Sauce

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Tasty and filling enchiladas make for a quick weeknight meal and will quickly become a family favorite.

Ingredients

  • FOR THE ENCHILADA SAUCE:
  • 8 ounces, weight Tomato Sauce
  • 1 cup Water
  • 3 Tablespoons Chili Powder
  • 1 Tablespoon Tomato Paste
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Cumin
  • 3 Tablespoons Vegetable Oil
  • 2 Tablespoons All-purpose Flour
  • FOR THE ENCHILADAS:
  • 2 cups Cooked Brown Rice
  • 15-½ ounces, weight Can Black Beans, Rinsed And Drained
  • 1 cup Corn
  • ½ cups Chunky Salsa
  • 1-½ cup Enchilada Sauce, Divided Use (recipe Above)
  • 2 cups Shredded Mexican Cheese, Divided Use
  • 10 whole 6" Flour Tortillas

Preparation

For the enchilada sauce:
In a small bowl stir together tomato sauce, water, chili powder, tomato paste, garlic powder, salt and cumin until blended then set it aside.

Heat vegetable oil over medium heat in a small saucepan. Stir in flour until flour is dissolved. Gradually whisk in the tomato mixture. Reduce heat to low and stir until sauce thickens, about 4-5 minutes. Remove from heat and set aside.

For the enchiladas:
Preheat oven to 350 F. Lightly spray non stick cooking spray on a 9″x13″ casserole dish and set aside.

In a large bowl combine the cooked rice, black beans, corn, salsa, 1/2 cup of the enchilada sauce and 1 1/2 cups of cheese. Stir until combined.

Lay the tortillas out on your work surface. Divide the filling mixture between each tortilla. Roll up the tortillas and place all of them seam side down into the prepared casserole dish. Pour remaining enchilada sauce on top.

Bake for 25 minutes. Then sprinkle the top with the remaining cheese and bake for an additional 5 minutes until cheese is melted and bubbly.

* Recipe makes 1 1/2 cups enchilada sauce.

One Comment

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france Chaumette on 1.15.2013

Thanks for that great recipe!

4 Reviews

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ksvoce on 9.23.2013

My review is especially for the sauce…I will never use store bought enchilada sauce again! I made a triple batch and froze some for future use. Thank you!

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Kate on 12.5.2012

Delicious! I made them last night, and my husband ate half the pan. The sauce is really tasty and super easy to make as well! The only thing I did differently was to serve the rice separately.

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jessswan on 11.27.2012

Wow. These enchiladas are so filling, even for a vegetarian dish. They are super easy to make, and the enchilada sauce is definitely what makes the recipe. It’s not spicy, but so flavorful. I’m going to use this sauce with other recipes as well! I doubled the recipe and used corn tortillas instead of flour, and it made about three dozen. Thanks for sharing this great recipe!

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Aims on 10.19.2012

This enchilada sauce is delicious and easy to make! Used it in a recipe that called for the canned stuff which I don’t have access too. I think this version improved the recipe I added it to. :)

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