"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Rice and Bean Enchiladas Recipe

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This recipe for Rice and Bean Enchiladas, by , is from Mountain Mama Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Barnett
Added: Wednesday, May 17, 2006


Mince 2 cloves garlic and sauté in 1 T vegetable oil

Add together and mix all:
1 can (16 oz.) black or pinto beans, rinsed and drained
1 can (8 oz) whole tomatoes, undrained and coarsely chopped
1 c. instant rice, then cook per directions
1 tsp chicken bouillon granules
1 tsp ground cumin
½ tsp oregano leaves
¾ c. cheese grated (I used “Mexican”)
3 green onions, chopped

Roll filling in large size tortillas.
Place in 13x9 casserole sprayed with oil.
At this point the dish can be covered well and frozen.

When ready to serve, mix large (28 oz.) can tomato sauce with hot sauce to taste
Pour over enchiladas. Add extra grated cheese.

If room temperature, baking time will be about 30-40 minutes at 350 degrees.

Number Of Servings:
Number Of Servings:
Makes about 2 13x9 casseroles with 7 large servings each




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