Black bean & rice enchilada

I can hardly believe it....my daughter is going to be 14 tomorrow! That is crazy. I suppose some of you may wonder why I never post any pictures of her. She is very particular on which pictures I can share with others, and she is a full-fledged teenager :/ Where as my 2 year old couldn't care what photo I post of her, that is until she reaches grade school :P My dad came to visit us too and is here for her birthday.


We are in the middle of week two of Vegan MOFO, and this is what I made for dinner tonight. Everybody gobbled it up :) I am not a fan of spicy food, J said he could of used some jalapenos in his...so if you like it spicy, then do it up.

Filling

2 tbsp olive oil
1 onion-small diced
2 tsp cumin powder
2 cloves garlic-minced
1 green pepper-small diced

3 cups cooked black beans
1 tomato- chopped
1 cup water
sea salt

In a pot heat oil, add onions, garlic saute until soft. Add the rest of the ingredients and cook for 10 minutes, until thickens. (mush some of the beans with a fork).Season and set aside.

2 cups cooked rice


Red sauce

2 tbsp olive oil
1 onion-small diced
4 cloves garlic- minced
1 tsp ground cumin
1 tsp chili powder
1 tbsp dried oregano
3 cups water
3 tbsp tomato paste
1 tbsp sugar
sea salt
1 tbsp cornstarch-mixed with 2 tsp water

In a pot, heat oil add onion garlic. Saute until soft
Add spices, stir until combined
Add water and tomato paste.
Bring to boil. Add sugar
Season to taste
Simmer for 20 minutes.
Add cornstarch to thicken.



Assembly


Using flour tortillas, wrap up the filling and rice. In a baking dish spoon a little of the sauce on the bottom of the dish. Place enchiladas in and spoon over some more of the sauce. Bake at 375 for 20 minute or until bubbling. Save some sauce for spooning on top when you serve it :)