Pinto Enchiladas
Pinto Enchiladas is an moderately easy dinner. Made with 2 onions, chopped and steamed, 1 stalk celery, finely chopped, 1 carrot, finely grated, 1 c. cooked brown rice and 3 c. cooked pinto beans with 1 c. bean juice, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Steam chopped vegetables in a small amount of water in a skillet.
Add the cooked rice, pinto beans, bean juice, garlic powder, salt and cumin.
Heat thoroughly.
Dip each tortilla in hot tomato sauce (see tomato sauce recipe) to soften.
Fill tortilla with 2 tablespoons of the rice-bean mixture.
Roll up and put into a 13-inch baking dish.
Cover with tomato sauce.
Top with Cashew-Pimento Cheese Sauce (see recipe).
Bake at 350Β° for 30 minutes.
Baste occasionally during baking or cover with foil to prevent enchiladas from drying out.
π· Perfect Pairings
Complete your meal with these
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