Black Bean Enchiladas with Mexican Rice

Holy cow, is there something actually healthy on here?  I can’t believe it.  Well, actually I can.  Since I’ve battled two illnesses here recently that were back to back (stomach virus and viral infection), it was a true wake-up call for me to start eating healthier and incorporating more vegetables into my diet to strengthen my immune system.  Several years ago, I was extremely strict with following a vegetarian diet with very limited sugar.  What?!   Yep.  My immune system was a beast though, because getting sick was extremely rare when I was eating so many vegetables and so little sugar, dairy and processed food.  Imagine that.  I remember several times being around someone who was sick, and everyone else caught it…but me.  It was wonderful.  But, after fallilng off the regimen for a full week while we were on our honeymoon, I just never got fully back in the swing of things.

I’ll be honest here, I don’t believe in following ANY diet so strict that you’re never allowed to eat certain things ever again, it just doesn’t seem realistic.  Plus, I love desserts.  Searching for a compromise was my goal here, and I found it.  I eat lots and lots of vegetables, and dip into the sugar and dairy a couple times a week.  This is actually a vegan recipe that I threw together…so no meat or dairy.  It’s loaded with vegetables, fiber, vitamins and minerals…and is yummy, too!  Throw in some blue corn chips and salsa, and you’ve got a healthy, authentic Mexican meal.  I hope you enjoy it as much as I do!

Vegan Black Bean Enchiladas:

1 cup onion, chopped

1 small green pepper, chopped

1 cup sliced fresh mushrooms

1 tablespoon olive oil

1 garlic clove, minced

1 can (15 oz.) black beans, rinsed and drained

1 cup frozen corn, thawed

2 tablespoons reduced sodium taco seasoning

6 (8 inch) whole wheat tortillas, warmed

1 cup enchilada sauce

In large skillet, saute onion and mushrooms until crisp-tender.  Add garlic, cook 1 minute.  Add beans, corn and taco seasoning, cook 2-3 minutes or until heated through.  Spoon 1/2 cup mixture down center of each tortilla, roll up and place seam side down in greased 9×13 inch dish.  Top with sauce,  bake at 350 degrees for 25-30 minutes or until heated through.

Vegetarian Mexican Rice:

3 tablespoons olive oil

1 cup uncooked long grain rice

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/4 cup chopped onion

1/2 cup tomato sauce

2 cups vegetable broth

Heat oil in a large saucepan over medium heat and add rice.  Cook, stirring constantly, until puffed and golden.  While rice is cooking, sprinkle with salt and cumin.  Stir in onions and cook until tender.  Stir in tomato sauce and chicken broth; bring to a boil.  Reduce heat to low, cover and simmer for 20 to 25 minutes.  Fluff with a fork.

Add some chips and salsa!  A quick and easy way to get some fresh-tasting salsa without having to make all of it from scratch, add some chopped fresh onions to a jar of salsa, stir it up well and serve it with some blue corn chips.


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