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Black Bean and Rice Enchiladas with Homemade Enchilada Sauce

Mother Thyme
  • minutes
  • Serves

INGREDIENTS

1 15.5 ounce can

Black beans

1 cup

Corn

1/2 tsp

Garlic powder

1 tbsp

Tomato paste

1/2 cup

Salsa, chunky

1 8 ounce can

Tomato sauce

2 cups

Brown rice, cooked

2 tbsp

All-purpose flour

3 tbsp

Chili powder

1/2 tsp

Salt

3 tbsp

Vegetable oil

1/4 tsp

Cumin, ground

60

Flour tortillas

2 cups

Mexican cheese

1 1/2 cups

Enchilada sauce

1 cup

Water