Hearty Vegetarian Black Bean Enchiladas
Author: 
Recipe type: Main Course
 
Ingredients
  • 6 to 8 – 10” tortillas
  • 1 ½ c rice (any variety), dry (organic)
  • 3 T avocado oil (organic, unrefined)
  • ½ onion, chopped
  • 1 stalk celery, chopped
  • 1 small green pepper, chopped
  • ½ yellow or orange pepper, chopped
  • ½ cup mushrooms, chopped
  • 4 cloves of garlic, minced
  • 1 c tomato sauce (organic)
  • 1 recipe enchilada sauce
  • 1 t salt (sea salt or Real Salt)
  • ½ t garlic powder (organic, non-irradiated)
  • 1 t chili powder (organic, non-irradiated)
  • ½ cup olives, sliced (optional)
  • 1 can black beans, drained and rinsed (organic) OR cook your own
  • 1 cup mozzarella, shredded (grass-fed, organic)
Instructions
  1. Cook rice according to package directions.
  2. While rice is cooking, preheat oven to 400 and line a 9x13 baking dish with parchment or foil.
  3. Begin preparing your filling. In a heavy pan, heat 3 Tbsp avocado oil over high heat. Add onions, peppers, and celery and sauté for 3-5 minutes, or until vegetables have started to brown and pop.
  4. Turn down heat to medium and add mushrooms and garlic and stir.
  5. Add tomato sauce and ½ cup enchilada sauce (save the rest of the enchilada sauce for later). Stir. Add salt, garlic powder, and chili powder. Stir.
  6. Add black beans, and if adding, add olives. Stir and turn burner off.
  7. Add rice and combine well, making sure that all the rice is covered with sauce.
  8. Fill tortillas with rice mixture and then roll and place seam side down in the prepared pan. Fill pan with tortillas and then pour remaining enchilada sauce evenly over the filled tortillas. Sprinkle cheese over top of the enchiladas.
  9. Place, uncovered, in the oven and bake for 20 minutes at 400.
  10. Enjoy with sour cream, green onions, and chili peppers.
Recipe by Scratch Mommy at https://scratchmommy.com/hearty-vegetarian-black-bean-enchilada-recipe/