Whether the goal is to eliminate gluten, dairy, or extra calories, this recipe for smoky bean and rice enchiladas will surely please the most scrutinizing taste buds. The filling is a variation of moro, a classic dish from the Dominican Republic and can stand alone as its own, tantalizing meal.
Ingredients for Healthy and Delicious Enchiladas
- 1 Tb cooking oil of choice, such as olive, canola or coconut
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 C brown rice (short or long grain)
- 2 C water
- 1 15.5 oz can organic black beans, drained and rinsed
- 1 t. chili powder
- 1 t. paprika
- 1 t. smoked paprika
- 1 t. cumin
- 1/2 t. freshly ground pepper
- 1/4 t. sea salt
- 1 T tomato paste
- 12 corn tortillas
- 1 1/2 C green salsa, divided.
Directions for Making and Assembling the Enchiladas
- Over medium high heat, sautee the onions and garlic in the cooking oil for four or five minutes, or until the onions are translucent.
- Add the brown rice, beans and water and stir in the paprika, smoked paprika, cumin, ground pepper and chili powder, salt and tomato paste.
- Bring to a boil, then reduce the heat and allow to simmer, covered, for 45 minutes or until the rice is tender, stirring occasionally.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit. Wrap the corn tortillas in foil and place in the oven to warm as the oven preheats.
- Spread 1/2 cup of the green salsa on the bottom of an oven-proof 9" x 13” pan. Carefully remove the corn tortillas from the oven and begin filling the tortillas with 1/2 cup of the bean and rice mixture, rolling each one up into a tube and placing in the pan.
- Line up the enchiladas next to each other so as many fit in the pan as possible. Once the pan is full, cover the enchiladas with the remaining cup of green salsa. Tent with foil and bake in the oven for 35 minutes, uncovering the foil for the final five minutes.
- Remove from the oven, let sit for five minutes and enjoy!
- If there’s any rice and bean mixture left over, either make another pan of enchiladas, or refrigerate for later. The rice and beans make an excellent meal all on their own!
It's easier than ever to find foods that support a gluten free diet. This delicious and satisfying meal is perfect for anyone who loves enchiladas, no matter what your food preferences are. Even meat-eaters will enjoy the hearty taste of the rice and bean filling; they won't miss the chicken or the beef! Better yet, this is a low fat, low calorie alternative to the heavier, cheese laden originals.
For all those cheese lovers out there, feel free to add lots of cheese if so desired. The beauty of this recipe is that cheese isn't necessary. They are delicious all on their own.
Sarah Zahn - Sarah Zahn is a performer and writer and lives in a quaint borough in eastern Pennsylvania. Sarah earned her degrees in Vocal Performance ...
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