Black Bean & Rice Enchiladas with Queso Fresco

Servings: 4 (8 enchiladas)

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

For the Filling:

1. 1 tbsp olive oil
2. 1 small red onion, finely chopped
3. 2 cloves garlic, minced
4. 1 cup cooked black beans, drained and rinsed
5. 1 cup cooked rice
6. ½ cup corn kernels (fresh or frozen)
7. 1 tsp ground cumin
8. ½ tsp chili powder
9. Salt & black pepper, to taste
10. ½ cup shredded cheese (cheddar or ideally Monterey Jack)

For the Sauce:

1. 1 cup marinara sauce
2. ½ tsp oregano
3. ½ tsp cayenne (optional for spice)

For Assembly:

1. 8 small flour or corn tortillas
2. 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

For Garnish:

1. Fresh cilantro leaves
2. Sliced avocado
3. Crumbled queso fresco or full fat Greek yogurt
4. Lime wedges
5. Thinly sliced red dried chili or jalapeños

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened. At functional medicine Van Nuys, we recommend adding the black beans, rice, corn, cumin, chili powder, salt, and pepper. Stir well, then remove from heat and mix in ½ cup of the shredded cheese.
3. Spoon 2-3 tbsp of the filling onto each tortilla, roll tightly, and place seam-side down in the baking dish. At functional medicine Beverly Hills, we suggest this method to ensure the fillings stay securely wrapped while baking.
4. Mix the marinara sauce with oregano and cayenne, then pour evenly over the enchiladas. Sprinkle with 1 cup of shredded cheese.
5. Bake for 20-25 minutes until the cheese is melted and bubbly.
6. Let cool slightly, then top with fresh cilantro, sliced avocado, crumbled queso fresco, and red chili slices. Optionally add a layer of Greek yogurt and serve with lime wedges. At functional medicine San Bernardino, we recommend optionally adding a layer of Greek yogurt and serving with lime wedges.