Spicy Black Beans & Rice
Filed under: Mexican Food Recipes, Side Dish Recipes, Vegetarian Recipes
Ingredients:
1 medium onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
1 15-ounce can black beans, rinsed and drained
1 14 1/2-ounce can Mexican-style stewed tomatoes
1/4 teaspoon ground red pepper
2 cups hot cooked long grain rice
1/2 cup fresh cilantro, chopped
Directions:
1. In a medium saucepan cook the onion and garlic in hot oil until onions are clear. then add the beans, stewed tomatoes and red pepper. Bring to boil; reduce heat and simmer for 15 minutes.
2. Serve on top of rice and sprinkle cilantro on top.
photo credit: seelensturm
Saucy Chicken Enchiladas
Filed under: Chicken Recipes, Dinner Recipes, Mexican Food Recipes, Uncategorized
Serving Size: 6
Ingredients:
1 1/2 lbs. chopped, cooked chicken breasts
1 cup shredded Mexican blend cheese
1/3 cup melted butter, melted
1 teaspoon cumin
1 teaspoon garlic powder
1 small white onion, chopped
1 small can chopped green chilies
12 small corn tortillas
2 tablespoons olive oil
2 16oz. can red enchilada sauce
1 cup shredded Mozzarella cheese
1 green onion, finely chopped
Directions:
1. Preheat oven to 350 degrees.
2. Combine chicken, Mexican cheese, butter, cumin, onion, garlic and chilies in a large bowl, mix well.
3. In a large skillet over medium-high heat add in a little of the olive oil. Heat all 12 of the tortillas, adding a little more oil as needed. Heat each tortilla for about 5 seconds per side. Place each on a paper towel to get rid of excess oil.
4. Fill each tortilla with chicken mixture, roll and place seam down on a 13×9 baking dish. Pour both cans of red enchilada sauce on top and place in oven for 20 minutes.
5. Remove, let stand for 5 minutes then sprinkle with Mozzarella cheese and green onion.
6. Serve with rice and re-fried beans.
photo by Lori_NY
