This dish was a great ‘teamwork’ dish. I had Open House at one of my schools this week, and wouldn’t be getting back home til about 7:30/8:00. Getting dinner started at that point in the evening doesn’t work very well for my husband who needs to get to bed around 9:30. Since I knew what I wanted to eat (enchiladas), I decided to prep the dinner halfway so that he could finish making it once he was home from work and done biking. He wasn’t stuck waiting for me to finish dinner, and there was something ready for me to eat when I got home.
Rice & Bean Enchiladas
As prepared by The Spicy Simmer
- 1 can black beans
- 2 cups cooked rice
- 1/2 cup frozen corn
- chili powder
- cilantro (fresh or dried, whatever you have in the fridge)
- salt & pepper
- optional: cayenne powder
- optional: shredded Mexican blend cheese (or whatever you have in the fridge )
- Enchilada Sauce
- optional: green onions
- Preheat the oven to 375* and spray a large baking pan (9×13 is best) with cooking spray.
- In a large bowl, mix the rice, beans & corn together. Add the spices and about 1/4 cup of the cheese, if you’d like. Mix well so that all the ingredients are well-distributed.
- Assemble the enchiladas – spoon some of the filling into the tortilla & roll up. Place each one seam-side down into the pan.
- Coat the enchiladas with the enchilada sauce. Optional: Top with a few sprinkles of cheese & some green onions.
- Cover with foil and bake for 15-20 minutes, until the sauce is bubbly (and the cheese is melted).
For prepping this dish the night before, I made the filling & stored it in the refrigerator, with the enchilada sauce in a seperate container, ready to go. Once Mike got home from work, he got everything out of the fridge and finished cooking. I rolled into the driveway around 8:00 that night and very hungry – everything was done, Mike was relaxing with a game of Madden, and all was well.
I love teamwork 🙂