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2 cups cooked brown instant rice
3 cups baby spinach chopped
3 tbsp. olive oil
1/2 onion, chopped
14 ounce can black beans (rinsed and drained)
1 1/2 tbsp. fajita seasoning mix
2 1/2 cups shredded cheddar cheese (divided)
1/4 cup diced fresh green onion for topping
19 ounce can of red enchilada sauce
6 to 8 flour tortillas
1 tablespoon of powdered chicken broth
In a large pan, heat the olive oil and sauté the onion from three to four minutes. Add the spinach and stir until it starts to wilt. Add in the cooked rice, black beans and fajita seasoning and broth , then stir until evenly mixed. Once combined, add the one cup of shredded cheddar. Mix until creamy and melted.
Lay out a flour tortilla on a flat surface. Spread with about 2/3 cup of the bean mixture and roll up. Repeat for all the tortillas.
Pour a small amount of enchilada sauce in the bottom of a 13” x 9” baking dish (just enough to coat the dish). Place filled tortillas seam side down in the baking dish. Pour the remaining enchilada sauce over the top and sprinkle with remaining cheese.
Bake at 350° F degrees for 20 minutes, or until bubbling. Remove from heat and sprinkle with green onion before serving. top with sour cream- optional
I also make a salsa and have chips while they wait to eat