Enchiladas

Ingredients

• 1 tbsp Oil
• 1 tbsp Garlic, minced
• 0.5 cup Red Onion, chopped
• 1 cup Bell Pepper, chopped
• 1 cup Tomato, chopped
• 3 cup Water
• 1.5 cup Rice
• 1 cup Black Beans
• 1 tbsp Fresh Cilantro, chopped
• 1 cup Tomato Sauce
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Salt
• 1 tsp Pepper
• 10 Flour Tortillas, warmed
• 0.5 cup Shredded Cheese, optional

Method

1. Preheat oven to (200ºC).
2. Put oil in a cast-iron skillet over medium heat. Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.
3. Add pepper and sauté 2-3 minutes or until peppers have softened.
4. Add tomatoes and sauté 1 minute.
5. Remove sauteed vegetables and set aside.
6. Pour water into the skillet and wait for it to come to a boil.
7. Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.
8. Make a circle in the center of the rice and add your sautéed vegetables and black beans to the skillet and mix.
9. Add cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir.
10. Spoon about 2/3 cup of the mixture down the center of each tortilla.
11. Top each with 1 tablespoon cheese, roll up.
12. Bake in a preheated oven for 20-25 minutes.
13. Allow to cool for 5 minutes.
14. Garnish with cilantro optional).
15. Enjoy!