Black Bean & Rice Enchiladas

Frugal and very tasty! These are really good leftover too. Serve with sour cream & guacamole for a delicious dinner!

Black Bean & Rice Enchiladas
- 2 c. cooked rice
- 15 oz can black beans
- med. onion, chopped
- lg. green pepper, chopped
- 3-4 garlic cloves, minced
- 1 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. black pepper
- 1 tomato, chopped
- 1 can black olives, chopped
- 1/2 c. salsa
- 12, 6" tortillas
- 2 c. shredded cheese
- 2 cans enchilada sauce (or use homemade)

Cook rice, add black beans & liquid to the rice. Heat some olive oil in a skillet & add the onion, green pepper, garlic, cumin, chili powder, salt & pepper. Stir fry until vegetables are soft. Add to beans & rice along with tomato, olives & salsa. Roll each tortilla in the enchilada sauce. Place 1/2 c. of rice mixture in each tortilla, roll, and place in a 13x9 baking pan. Do this with each tortilla, fitting them snugly in the pan. Pour any remaining sauce and cheese on top. (Remaining filling can be poked into the ends.) Bake at 350* for 25-30 min. until bubbling.

Homemade Enchilada Sauce
- 3 Tbs. oil
- 3 Tbs. flour
- 6 Tbs. chili powder
- 2 c water (or meat broth)
- 1 tsp. salt
- 1/2 tsp. garlic powder

Dissolve chili powder in the water and set aside. In medium skillet, heat the oil. Add flour and whisk until dissolved. Add chili powder/water mixture and mix well. Add the salt and garlic powder and mix well. Bring to a bubbly boil, stirring constantly. Lower the heat and simmer for 5 minutes.

This post is a part of the "Life in a Shoe" Bean/Lentil linkup.