Spicy Garlic and Lime Black Bean Enchiladas
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 15 oz can fire roasted diced tomatoes, drained
- juice of 1 lime
- 1 tablespoon sugar
- 2 tablespoons cumin
- 2 teaspoons cayenne pepper, more or less depending on spice preference
- 2 tablespoons minced fresh cilantro
- 2 cans black beans, drained and rinsed
- 1 cup cooked brown rice
- 10 small flour tortillas
- 1 15 oz can red enchilada sauce
- 1 cup freshly grated pepper jack cheese
Heat olive oil and butter in a large saute pan over medium-high heat until melted, add onion and pepper and saute for 4 minutes, until beginning to soften.
Add garlic and stir for 30 seconds, until fragrant.
Stir in the fire roasted tomatoes, lime, sugar, cumin, cayenne, and cilantro. Let simmer for 10 minutes to allow flavors to blend.
Stir in black beans and rice. Remove from heat.
Preheat the oven to 350 degrees F. Spread half of the enchilada sauce across the bottom of a 13×9” greased baking dish.
On a clean work surface, lay your tortillas in a single layer. Divide the vegetable and bean mixture among the tortillas, roll each into a long cylinder and place seam-side-down in the prepared baking dish. Fit each rolled enchilada snugly beside one another.
Pour the remaining enchilada sauce across the rolled enchiladas. Sprinkle with cheese. Tent the pan loosely with aluminum foil and bake for 20 minutes. Remove foil and let the cheese bubble and brown for 5 additional minutes before removing to a wire rack to cool.
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