Chipotle Rice and Black Bean Enchiladas

Most people know that we already have a REALLY good Chicken Enchilada recipe. I was very intrigued by the Chili Gravy and was excited to try a different take on an old favorite. I think this is more Texan with the gravy and all. The dish has a good kick. If you are a constant tester throughout the process of making dinner (like me) you may be worried that the rice is too spicy. Its not! It really had just the right amount of spice between the rice and the gravy. Add a dollop of sour cream and a little lettuce for crunch and this dish is perfect. We had enough filling for 10 tortillas. We ended up making two separate dishes and freezing one for later. Some may consider this a time consuming weeknight meal but it is well worth the effort! I'm glad I tried it and think you will be too.

Chipotle Rice and Black Beans

1/2 T canola oil
1/2 C diced onion
3 cloves garlic, minced
1 chipotle in adobo, minced
1/3 C uncooked rice
1 C chicken broth
3 T tomato sauce
1 can of drained black beans
1/2 t oregano

Shredded Cheddar cheese

Tortillas
Sour cream

Chopped lettuce

Heat the oil in a shallow saucepan that has a tight-fitting lid. Add the onion and cook until tender. Stir in the garlic, chipotle, salt and oregano sauteing an additional minute. Stir in the rice, and stir to coat. Add the broth and tomato sauce. Bring to a boil, cover, and then turn the heat down to low. Simmer for about 15 minutes, then add black beans and continue cooking until rice is tender. Remove from heat (but keep the lid on) and let sit while you make the gravy.

Chili Gravy

1/4 C vegetable oil
1/4 C flour
1/2 tsp black pepper
1 t salt
1/2 t powdered garlic
2 t ground cumin
1/2 t dried oregano
1/2-1 T chili powder
2 C chicken broth

Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Makes 2 cups.

Adapted from Homesick Texan

Assemble the enchiladas:

Preheat oven to 400°. Cover the bottom of baking dish with 1/2 cup chili gravy. Fill each tortilla with chipotle rice and beans and cheese. Place in baking dish seam side down and cover with remaining chili gravy. Top with shredded cheese and bake for 15 minutes or until sauce is bubbling and cheese is melted. Top with sour cream and lettuce.