I had no idea what to call this one… it’s pretty much meatless enchiladas in casserole form because I was too busy to roll out individual enchiladas. I really like meatless main dishes. They are cheap, generally healthy, and quick to make. This one turned out great and it’s a very easy recipe to play with; go nuts! The piece pictured doesn’t have cheese… don’t forget the cheese!
Cilantro Rice and Bean Bake
4 cloves garlic, diced
1 large onion, chopped
1 T. oil
2 cans diced green chilies
3 or 4 tomatoes, chopped or 1 can diced tomatoes, drained
2 T. to 1/3 cup chopped cilantro (we love it, I did the 1/3 of a cup)
juice from 1 lime
2 T. taco seasoning
1 28 oz. can green enchilada sauce
2-3 cups already cooked rice (just use your left overs…)
2 cans beans of your choosing, drained and rinsed
Sour cream, chopped lettuce, tomatoes, or/or salsa
In a large pot heat oil over medium heat. Add onions and cook for 5 minutes or until they start to get tender. Reduce heat to medium low and cook for an additional 12-15 minutes to caramelize the onions. They should start to turn a golden color. Return heat to medium and add garlic. Cook for 2 or 3 minutes until you start to smell the garlic. Add the green chilies, tomatoes, cilantro, lime juice, seasoning, enchilada sauce, rice, and beans. Heat through. Remove from heat. In a 9×13 inch pan, spread 1/4 of the mixture in the bottom. Top with torn tortillas (you know… like a lasagna). Repeat until you have used up all of you ingredients of your pan gets full. Top with cheese. Bake at 375 degrees until your cheese is bubbly and starting to brown (25-35 minutes). Serve with sour cream, lettuce, tomatoes, and/or salsa.
Make sure to taste your concoction before you start layering! Add a little taco seasoning if it’s bland.
If you’d like it to look a little nicer… only add 1/3 of the can of enchilada sauce to your mixture. Put the mixture in tortillas, roll them, place them in the the pan, cover all your enchiladas with remaining sauce and top with cheese. It’s prettier this way but it tastes the same if you ask me 🙂