Black Bean and Rice Enchiladas
Total TimePrep: 40 min. Bake: 30 min.
I made this last night, thought it’d be quick. Made the mistake of adding uncooked brown rice instead of COOKED. Had to add extra liquid so the rice had something to absorb. The whole thing just took longer and I was frustrated for admittedly making that mistake. SUGGESTION: recipe should say to cook brown rice ahead, before anything else. Hubs liked it after all was done but my review was “meh.” I agree also, that 1/2 c in each tortilla was a bit much. I’ll update if I make it again.
This was delicious! Subbed homemade enchilada sauce for the salsa over the tortillas and served with sour cream. Delicious!
This was super tasty. Definitely needed some salt. Recommend serving with sour cream. Thanks!
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This is a delicious and easy recipe...definitely will make again as it was approved by my kids! I changed the recipe a bit by substituting chicken instead of rice. I followed a recipe on how to make a freshly shredded chicken breast, takes about 20 minutes. Don't use precooked chicken breast as it won't have the same texture. I also added more seasoning and a little ketchup as I did not have Picante sauce. Thanks for sharing!
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was an amazing meal
Yuck...spicy , And, my husband, who will eat anything, said that it was missing something ...probably meat!
We like meat so I added 1/2 lb. of hamburger to this recipe. It was really good. And, no, my flour tortillas did not get soggy as suggested in other posts. I would do this again.
Actually as a Hispanic the worst thing to do is use flour tortillas, we use corn tortillas for dishes like these. Flour tortillas when they get soggy or wet revert back to the dough that was used to make them which is very bad for indigestion it's like swallowing gum.