Rice Enchiladas with Black Bean Sauce

– by Jean Fisher

Corn tortilla enchiladas filled with rice and creamy cheeses and topped with spicy black bean sauce.

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Rice Enchiladas with Black Bean Sauce

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Serves 4

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1 cup canned black beans
1 ounce ancho chili pepper
2 ounces onion
1 clove garlic
1/4 cup salsa
1 cup water
1 cup instant rice
1/2 cup cottage cheese
2 tablespoons & 2 teaspoons soft cream cheese
4 ounces red onion
1 tablespoon & 1 teaspoon minced jalapeno pepper
8 corn tortillas
2 ounces monterey jack cheese
8 ounces tomato
8 sprigs fresh cilantro

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From kitchen to table in 45 minutes.

Directions

Drain and rinse beans and place in a saucepan. Dice chili pepper, onion and garlic. Add to beans along with salsa. Heat over medium until bubbly. Reduce heat to lowest setting and cover.
In a saucepan, heat water for rice on high until boiling. Stir in rice, cover and reduce heat to the lowest setting.
While rice and beans cook, blend cottage cheese and cream cheese together in a bowl. Dice onion and jalapeno. Stir into cheese. When the rice has absorbed all the water, add to cheese mixture.
Soften tortillas by wrapping them in damp paper towels and then in aluminum foil. Place in oven and turn on to 350 degrees. Bake for 10 minutes.
While tortillas soften, pour black beans into a blender or food processor. Blend at high speed until creamy.
Spread 3 tablespoons of the rice and cheese mixture into the center of each tortilla. Roll and place in a baking dish. Pour Black Beans Sauce over tortillas. Cover with foil and bake in oven at 350 degrees for 10 minutes.
Grate Monterey jack cheese. Uncover tortillas and sprinkle cheese on top. Return to oven for 5 minutes or until cheese is melted.
Dice tomato and cilantro and sprinkle over tortillas. Serve.