Sunset Magazine published one of my recipes a number of years ago. They named it “Kid-Friendly Enchiladas.” It was a recipe I developed when my kids were younger and didn’t like spicy foods. (Now, of course, I’m buying bottles of hot sauce for my son’s Christmas stocking and Easter basket!) The beauty of this recipe – of any good recipe – is the flexibility to adjust it to your individual taste. It doesn’t contain meat, so it also could be considered vegetarian.
You will need: 1 pkg. *Vigo or Mahatma Black Beans & Rice Mix (cook according to package directions), Gordita-sized flour tortillas (8-10), Shredded cheddar cheese (2 c., more or less), 1 (14 oz) can tomato sauce, 1 c. or so of your favorite salsa (choose your heat!)
Stir tomato sauce and salsa in a medium bowl – you should have about 3 cups. Spray a 9×13 pan with non-stick spray. Pour 1 coup of salsa mixture into prepared pan and spread to cover bottom; set aside. Scoop 1/4-1/3 c black beans & rice and place in center of tortilla, add a tablespoon or 2 of shredded cheese. Roll into a tube and place at one end (parallel to short side) of baking pan. Repeat until beans & rice mixture is gone. You may need to nudge the filled tortillas together so that at least 8 will fit in your pan. Pour remaining salsa mixture over the top and spread w the back of a spoon to cover the tortillas. Sprinkle remaining cheese on top.
Bake in pre-heated 350 degree oven for 30 minutes. Serve while hot with your favorite Cinco de Mayo condiments. Add a green salad and a pan of cornbread and you’ve got a fiesta feast!
*I use Vigo or Mahatma because I like the spice combination in those mixes and it makes a good amount for the filling. It is also the base for another of my original recipes, “Northern White Girl Jamalaya.” (to be posted at a later date – stay tuned!)