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“72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans”
During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.
Black Bean and Rice Enchiladas
Marzia @ Little Spice Jar
(Ingredients modified to include Aldi brand name)
- 1 tablespoon Carlini olive oil
- 1 tablespoon Stonemill Essentials garlic, minced
- ½ medium onion, diced
- 1 cup Fit & Active brown rice
- 1 cup Casa Mamita salsa (store bought or homemade)
- 2 cups Chef’s Cupboard vegetable or Chef’s Cupboard chicken broth
- ½ teaspoon Stonemill Essentials cumin
- ½ teaspoon Stonemill Essentials chili powder
- ¼ teaspoon Stonemill Essentials salt
- 1 tomato, diced
- 3 tablespoon cilantro, chopped (optional – used as garnish) –> Not sold by Aldi stores
- juice of 1 lime
- 1½ cups (1 can) Dakota’s Pride black beans
- 12 oz. of Cacique chorizo (regular or soy chorizo), cooked to package directions*
- 1-2 cans Pueblo Lindo enchilada sauce
- 2 cups Happy Farms shredded cheese
- 12 – 15 Mission tortillas (corn, flour, or whole wheat)
- toppings of choice: cilantro, queso fresco, guacamole, chopped avocados, fajita veggies, sour cream etc.
- Heat the olive oil in a medium skillet or medium heat. Add the garlic and onion and cook, stirring frequently, until onions become translucent, about 2-3 minutes. Stir in the rice and toast for 2 minutes.
- Stir in the salsa, chicken broth, cumin, chili powder, and salt, bring to a boil, about 2 minutes. Reduce the heat and simmer until rice is cooked through, about 35-40 minutes. Add the black beans and chorizo and let heat all the way through. Stir in the tomatoes, cilantro, and lime juice.
- Position a baking rack in the center of the oven and preheat the oven to 375 degrees F.
- Warm ¾ of the enchilada sauce in a large shallow pan over low-medium heat.
- Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside. Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in ⅓ cup of the black bean and rice filling and about a tablespoon of the shredded cheese. Roll the enchiladas and place it seam side down in the baking dish.
- Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with the remaining cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly. Serve with toppings of choice.
Please see source website for pictures and detailed instructions – Little Spice Jar
Costs = $ 11.84 for 12 servings
Cost for optional toppings were not included.
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***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.