Servings: 6 to 8 servings
Ingredients:
– 1 lb ground beef
– 1 medium yellow onion, chopped
– 1 (15 oz) can of black beans, drained and rinsed
– 1 (15 oz) can of corn, drained
– 1 (4 oz) can of green chilis, diced
– 2 cups of cooked rice
– 2 cups of shredded cheddar cheese
– 1 cup of red enchilada sauce
– 1 (1.25 oz) packet of taco seasoning
– 6 large flour tortillas
– Salt and pepper to taste
– Optional garnishes: Sour cream, sliced green onions, chopped tomatoes
– 1 medium yellow onion, chopped
– 1 (15 oz) can of black beans, drained and rinsed
– 1 (15 oz) can of corn, drained
– 1 (4 oz) can of green chilis, diced
– 2 cups of cooked rice
– 2 cups of shredded cheddar cheese
– 1 cup of red enchilada sauce
– 1 (1.25 oz) packet of taco seasoning
– 6 large flour tortillas
– Salt and pepper to taste
– Optional garnishes: Sour cream, sliced green onions, chopped tomatoes
Directions:
1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish with a dab of butter or a spritz of cooking spray.
2. In a large skillet, brown the ground beef with the chopped onion over medium heat. Sprinkle with a pinch of salt and pepper, cook until the onions become translucent and the beef is no longer pink. Drain any excess grease.
3. Stir in the taco seasoning, black beans, corn, green chilis, and cooked rice. Simmer for five minutes so all the flavors can get to know each other.
4. Lay out the flour tortillas and spoon the beef mixture evenly amongst them. Sprinkle a generous helping of cheese on each, then roll them up tight.
5. Place the rolled tortillas in the prepared baking dish, seam-side down. Pour the enchilada sauce evenly over the top and sprinkle with the remaining cheese.
6. Bake uncovered for 20 to 25 minutes, until the cheese is bubbling and the edges of the tortillas start to turn a golden brown.
7. Let it sit for a few minutes before serving to let everything set up nice and pretty. Serve with your choice of garnish, and watch the smiles spread.
