Suggested Kitchen Dance:Since we are listening to Los Del Rio, we will obviously be doing a whole lot of Macarena.
Suggested Beverage: Might as well stick with the going theme, tonight, we drink La Cerveza de Mexico, with the lime wedge. Another fine import modified with a piece of fruit to "enhance" the taste of the beer. All of these modifications are giving me a headache, let's drink a whole six pack.
8, 10 in whole wheat tortillas
2 cups cooked wild rice
1, 15 oz can black beans, drained and rinsed
2 medium bell peppers, chopped
1 packet taco seasoning
2 1/4 cups medium salsa, divided
1 1/2 cups shredded Cheddar cheese
Preheat the oven to 350 degrees F. Coat a 13×9″ baking dish with nonstick cooking spray and spread 1/2 cup of salsa over the bottom. Lay your tortillas out on a clean work surface.
In a large bowl, mix the rice, beans, peppers, taco seasoning, and 3/4 cup salsa. Divide evenly among the tortillas. Roll each tortilla tightly and place seam side down in the prepared baking dish. You may have to place some of the filled tortillas horizontally to make them fit. Pour the remaining 1 cup salsa evenly over the tops of the rolled tortillas in the baking dish. Sprinkle the cheese over the top. Bake for 18-20 minutes, until the cheese has melted. Serve with hot sauce and sour cream.
|Slather it on. We will be using A LOT of salsa.|
|I had a bunch of this leftover and have been mixing it with my eggs in the morning.|
|Put as much filling as will fit in the tortilla|
|Step by step, day by day...|
|There you have it "modified" enchiladas|