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Vegetarian Enchiladas Recipe

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This recipe for Vegetarian Enchiladas, by , is from God's Love Made Edible, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Courtney Juvland


10-12 flour tortillas, smaller size
2 cups cooked white rice
1 can (about 14 oz.) black beans, rinsed
8 oz. shredded cheese (cheddar or jack), divided
2 tbsp. butter
2 tbsp. flour
1 cup milk
1 tsp. salt
1/2 tsp ground black pepper
1/2 tsp. cayenne pepper (more or less to taste)
2 tsp. chili powder
1/2 cup sour cream
1 cup. salsa

Begin by melting the butter in a small saucepan or skillet. Add flour and whisk to make a roux. Slowly add the milk, whisking as you go. Continue to stir as it heats and thickens. Turn off heat; add all spices listed and stir to combine. Add salsa and sour cream, and mix until well-blended.

In a medium-sized bowl, combine rice, black beans, half of the cheese, and half of the sauce mixture, and stir well. This is your filling for the tortillas! Add to tortillas, roll loosely, and layer in a 9x13 (sprayed) baking dish. Make as many rolls as your filling allows. Spread remaining sauce over the top of the rolls and sprinkle remaining cheese.

Cover loosely with foil and bake at 350 for 30 minutes; remove foil and bake an additional 5-10 minutes or until the cheese is bubbly. Yum!

Variations: add roasted veggies to the filling mixture! Summer squash and zucchini, peppers and onions, corn and tomatoes...so many delicious options. You can also add chopped fresh tomato and green onion to the top of the casserole after it's done baking.




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