A variation of Joanne’s Enchiladas but for\u00a0vegetarians.
\nReplacing the chicken with Black beans and Spanish Rice \u00a0(protein)<\/p>\n
Prep Time:\u00a0 15 Min\u00a0\u00a0 \u00a0 Cook Time: 30 Min \u00a0 \u00a0\u00a0 Ready In: 1 Hr 15 Min\u00a0\u00a0 \u00a0 Servings: 10<\/p>\n
Ingredients<\/strong><\/span><\/p>\n 1\/3 cup honey<\/p>\n 1 tablespoon chili powder<\/p>\n 1\/3 cup lime juice\u00a0 (I would recommend just a little more – TW)<\/p>\n 2 cloves garlic, minced<\/p>\n 1 – 15 oz can Black Beans<\/strong><\/p>\n 1 – box Spanish Rice<\/strong><\/p>\n 2 cups green enchilada sauce, divided<\/p>\n 6 cups shredded Monterey Jack cheese, divided<\/p>\n 10 (8 inch) flour tortillas<\/p>\n 1 cup fat free half-and-half<\/p>\n Directions<\/strong><\/span><\/p>\n Cook the rice according to box directions. Preheat an oven to 350 degrees F (175 degrees C). Spoon about 3\/4 cup of the chicken-cheese mixture down the center of each tortilla. In a bowl, whisk together remaining enchilada sauce and fat-free half-and-half. Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.<\/p>\n I also broil the final for a very brown crispy cheese. \u00a0Watch it so it doesn’t burn<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" A variation of Joanne’s Enchiladas but for\u00a0vegetarians. Replacing the chicken with Black beans and Spanish Rice \u00a0(protein) Prep Time:\u00a0 15 Min\u00a0\u00a0 \u00a0 Cook Time: 30 Min \u00a0 \u00a0\u00a0 Ready In: 1 Hr 15 Min\u00a0\u00a0 \u00a0 Servings: 10 Ingredients 1\/3 cup honey 1 tablespoon chili powder 1\/3 cup lime juice\u00a0 (I would recommend just a little […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes","footnotes":"","_links_to":"","_links_to_target":""},"categories":[3,7,61],"tags":[],"class_list":["post-885","post","type-post","status-publish","format-standard","hentry","category-casseroles","category-mexican","category-vegetarian"],"_links":{"self":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/885","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=885"}],"version-history":[{"count":0,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/885\/revisions"}],"wp:attachment":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=885"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=885"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=885"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nWhisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl.
\nAdd cooked rice and drained black beans.
\nAdd\u00a05 cups of shredded cheese<\/p>\n
\nLightly grease a 9×13 inch baking dish.
\nSpread 1\/2 cup of enchilada sauce over the bottom.<\/p>\n
\nRoll tortillas and place seam-side down in the prepared baking dish.<\/p>\n
\nPour sauce over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.<\/p>\n