Name: Black Bean and Rice Enchiladas
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 cup Mahatma® Extra Long Grain Rice; 2 cups chicken broth; ½ cup canola oil for frying; 2 to 3 cups red chile sauce; cilantro leaves for garnish; ½ cup crumbled queso fresco; 2 tablespoons chopped onions; white onion rings; 1½ cups white shredded cheese; 12 to 18 corn tortillas; 1 can black beans; 2 tablespoons butter

Enchiladas

What ingredients do I need to make enchiladas?

What is the best type of tortilla to use for enchiladas?

What is a common mistake when making enchiladas?

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Lightly fried corn tortillas are filled with rice, black beans, and queso enchilado, rolled up and then smothered with a rich and spicy homemade red chile sauce, topped with onions and more queso, and baked to perfection.

Milk

Eggs

Wheat

Grains & Rice

gram

long grain rice

Stocks & Broths

milliliter

chicken broth

Oils

canola oil

Sauces

Red Chile Sauce

Fresh Vegetables

fresh cilantro

Cheese

queso fresco

onion

Frozen Snacks & Appetizers

onion rings

shredded cheese

Tortillas & Wraps

corn tortilla

Beans & Legumes

black beans

Butter & Margarine

butter

Vitamin E

Vitamins

Cyanocobalamin (B12)

Lycopene

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Vitamin D

Folic Acid (B9)

Niacin (B3)

Alpha-carotene

Vitamin A

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Carbohydrates

Dietary Fiber

Water

Protein

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

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Vegetarian Enchiladas

Black Bean and Rice Enchiladas

Pasta, Sauces, Grain

Meal

Baking Goods

Condiment & Toppings

Produce

Dairy

Snacks

Bakery

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