Veggie Brown Rice Enchiladas

I actually made this on the fly and was delicious and vegetarian. Another Beks invention based on what we had on hand. I used leftover brown rice made the night before. You usually use enchilada sauce, but this was made on the fly with a can of Mexican style tomato sauce. The flavor was there!

This recipe has a couple steps, so I’ll break it down for you.

The Rice
1/4 cup Onion
3 tsp garlic
2 tsp oil
1/2 cup chopped tomatoes
2 jalapenos or bell peppers or both, de-seeded and diced
1 small can of tomato sauce, Mexican style (like El Pato).
3 cups of cooked brown rice
1/2 cup of cheese (I used cotija, but you can use anything) & more cheese for the top

Fry onion and garlic in a large pan, cook up a couple minutes and add tomatoes, jalapeno and bell pepper. Let cook up a bit and add in 1/2 of tomato sauce (save the rest for the top), once those are good, add in the brown rice and mix thoroughly. Cook for about 15 minutes, until it’s a little crispy and a little moist (not soupy). Add in cheese and allow to melt through. Remove rice from pan.

In the same pan, with the same stuff still on it. I cook the tortillas (while it is still greased). I cook about 8-10 depending on the amount of rice I have and the container size. Use a non-stick pan or glass pyrex.


Grease your pyrex container. Take the tortilla and fill with rice. Roll and place enchiladas flap side down, so they don’t unroll. As they are placed in, you can coat the outside in a little of the leftover sauce. Finally after they are all placed in, pout the remaining sauce on top. Top with grated cheese and bake in the oven at 350 degrees for 20 minutes or until melted and cooked.

A finished pan of enchiladas will be solid and look like a saucy cheesy mess, but it’s so damn good no one will care.

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