May 23, 2013
Bean Enchiladas and Mexican Rice + Quick Red Enchilada Sauce
Rice and beans! There are so many ways to prepare these two buddies, aren’t there? It’s funny but growing up in New York I never had Mexican food. It wasn’t until I moved to Florida that I began to enjoy all of the wonderful, rich flavors Mexican cuisine has to offer. Guacamole quickly became one of my favorites. And it pairs well with this dish.
I’ve made my own tortillas before and it’s pretty easy (especially if you have a tortilla press, which I don’t anymore… gave mine away when I moved) but for this recipe I used store-bought, organic corn tortillas to save on time.
Speaking of time, I’ve been crunched for it lately. The days just fly by at the speed of light it seems. I’m working on a writing project and it’s taking up most of my attention so I apologize if my posts have seemed short and sweet this week. My Authentic Red Enchilada Sauce post remains one of my most popular. That recipe takes some time to make! So for this recipe I am giving you a quick version of a red enchilada sauce that works well. It can be sacrilegious for me to use a tomato based enchilada sauce (the real deal has NO tomatoes!) but if you don’t have access to a plain red chile purée, using a tomato product is the next best thing. If you live west of the Mississippi you may be lucky enough to find Bueno Chile in your grocer’s freezer. Sadly, for the rest of us, it’s dried chiles and lots of time and work to make an authentic sauce!
|This is the chile that I would do cartwheels for!
New Mexico chiles and nothing else.
~ for the beans
- 3 cups cooked pinto beans (I cook my own. If you use canned, 2 cans will work)
- 1 onion, diced
- 1 TBS chile powder
- 1 tsp tamari or any low-sodium soy sauce
- 1 tsp date sugar or any minimally processed sweetener
~ for the rice
- 1 cup brown rice
- 2 cups water
- 2 tsp dried onion flakes (or ½ of a small onion, diced)
- 1 tsp garlic powder (or 1 clove fresh garlic, crushed and minced)
- 1 tsp chile powder
- pinch of ground cloves
- 1 small can unsalted tomato sauce (8 oz.)
~ for the quick enchilada sauce
- 1 14 oz tub of Bueno red chile (mild or hot depending on your heat preference) OR 1 cup tomato purée + 1 cup water
- 1 TBS chile powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Mexican oregano (find in Latin markets)
- 1 tsp cumin
- 2 tsp date sugar or any minimally processed sweetener (omit if using tomato puree)
- 1 TBS tamari or any low-sodium soy sauce
- 1/8 tsp ground cinnamon
~ for the enchiladas
- the beans above + 8 corn tortillas
- ½ cup vegan cheddar cheese shreds (optional)
- 1 small can diced green peppers (find in the Latin aisle of your supermarket)
- First get your rice going. Brown rice takes longer to cook than white, usually about 45 minutes. Place rice and all other ingredients, except the tomato sauce, into a sauce pan and bring to a boil. Reduce heat, cover and let simmer until all the water is absorbed. Add the tomato sauce LAST and stir to combine.
- While your rice is cooking, work on the sauce. Place all sauce ingredients into a small pot, stir to combine and simmer on low for the time it takes the rice to cook. If you’re using the tomato puree you may need to add a bit more water as it cooks if it gets too thick.
- Preheat the oven to 350 degrees F.
- Next, water sauté the chopped onion until it is soft and translucent (to water sauté simply add a bit of water as the onions cook, as much as needed to prevent sticking).
- Add half of the cooked onions and ¾ of the beans to a food processor and process until smooth. If you’re using canned beans, use a bit of the canning liquid to help process. If using home made beans, add a little water or canning liquid if you have some. Add this mixture and the rest of the beans back to the onion sauté pan and stir to combine.
- Heat up your tortillas for about 5 minutes in the oven in order to soften them.
- Grease a small casserole dish and place enough of the sauce on the bottom to cover.
- Scoop 1/3-1/2 cup of the bean mixture into each tortilla. Roll them up gently and place them on your prepared casserole dish, seam side down.
- When all your enchiladas are filled and placed, pour the remaining sauce over the top to cover.
- Add the chopped green chiles and the cheese shreds (if using) and bake for about 20 minutes, until heated through.
- Serve with the rice and some guacamole or fresh chopped tomatoes with cilantro.