Simply Soupy next week–I have a GREAT one!
But I thought I’d share a new favorite lunch dish of mine–refried bean enchiladas & homemade spanish rice. I love hot lunches (not a sandwich girl!) and this one is pretty easy & yummy–and can last several days! Anna and I both eat this for lunch.
Refried Bean Enchiladas
- 1 can refried beans (use about 1/2 to 3/4 can total)
- 1/2 cup to 3/4 cup of cottage cheese, small curd
- 1-1/2 cups shredded cheddar or fiesta cheese
- chili powder (optional)
- 1 can enchilada sauce (I like the green chili sauce)
- 4-5 spinach herb wraps or whole wheat flour tortillas
Combine refried beans, cottage cheese, and at least 1/2-3/4 cup shredded cheddar cheese. Mix well. Place bean mixture down the center of each tortilla/wrap. Spoon a little enchilada sauce over mixture, and if desired, sprinkle a little chili powder. Roll up and place seam-side-down in a 13×9-inch baking dish coated with cooking spray. Four to five enchiladas should fit snugly. Pour remaining enchilada sauce over the top of tortillas; sprinkle with remaining cheese.
Cover and bake at 350-degrees for 20-25 minutes until heated through.
Homemade Spanish Rice
- 2 tablespoons olive oil
- 1 finely chopped onion
- 1/2 to 1 teaspoon minced garlic
- 1 cup white rice (or brown rice)–but this recipe will be for white rice
- 2 cups chicken stock
- 1 heaping tablespoon tomato paste; or 1 cup diced tomatoes
- 1 teaspoon salt
- dash of oregano
In a large skillet brown rice in olive oil over medium-high heat. Add onion and garlic, and cook mixture — stirring frequently — until onions are softened.
In a separate sauce pan, bring stock to a simmer. Add tomato sauce (or paste!), oregano, and salt.
Add browned rice mixture to the broth. Bring to a boil. Cover. Reduce heat and cook 15-25 minutes. Remove from heat and let stand.














































