Here’s a classic recipe for Cheese Enchiladas with Rice and Beans that brings together the flavors of cheesy enchiladas, fluffy rice, and savory beans:
Ingredients:
- 12 corn tortillas
- 3 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 2 cups enchilada sauce (red or green, as preferred)
- 1 small onion, finely chopped
- 1 tablespoon vegetable oil
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for serving)
Instructions:
- Preheat the Oven: Preheat your oven to 375Β°F (190Β°C).
- Prepare the Tortillas: Heat the vegetable oil in a skillet over medium heat. Lightly fry each tortilla for about 10 seconds per side until pliable. Remove and set aside on paper towels to drain excess oil.
- Assemble the Enchiladas: Pour about 1/2 cup of enchilada sauce into a baking dish to coat the bottom. Fill each tortilla with a generous amount of shredded cheese and a sprinkle of chopped onions. Roll up the tortillas and place them seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle any remaining cheese on top.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with chopped cilantro and serve with a dollop of sour cream if desired.
Mexican Rice
Ingredients:
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup tomato sauce
- 2 cups chicken or vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
Instructions:
- Toast the Rice: Heat the oil in a skillet over medium heat. Add the rice and cook, stirring frequently, until it turns golden brown.
- Cook the Vegetables: Add the chopped onion and minced garlic to the skillet with the rice. Cook for about 2 minutes until the onion is softened.
- Add Liquids and Seasonings: Stir in the tomato sauce, broth, cumin, chili powder, salt, and pepper. Bring to a boil.
- Simmer: Reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
- Fluff and Serve: Remove from heat and let it sit for 5 minutes. Fluff the rice with a fork before serving.
Refried Beans
Ingredients:
- 2 cups pinto beans (canned or cooked from dry)
- 2 tablespoons lard or vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- Salt, to taste
- 1/4 cup water or bean cooking liquid
Instructions:
- SautΓ© the Onion and Garlic: Heat the lard or oil in a skillet over medium heat. Add the onion and garlic, and sautΓ© until the onion is soft and translucent.
- Mash the Beans: Add the beans to the skillet along with the cumin and a pinch of salt. Use a potato masher or the back of a spoon to mash the beans to your desired consistency.
- Cook the Beans: Add the water or bean cooking liquid to the skillet. Stir and cook for about 5-7 minutes, or until the beans are heated through and reach your desired consistency. If the beans are too thick, add a bit more water.
- Serve: Serve the refried beans alongside the enchiladas and rice.
Enjoy your delicious meal of cheese enchiladas with rice and beans!
4o
