Makes 5 large servings.
24 oz ricotta cheese (I used semi-skimmed)
2 cups cooked rice (I used brown rice)
½ teaspoon salt
ground pepper, optional
1 half red onion, chopped
1 4.5 oz can chopped green chiles
1 15.5 oz can black beans
5 large flour tortillas
8 oz monterey jack cheese (freshly shredded is better)
Serve with:
Salsa or chopped tomatoes
Sour cream
Chopped avocado or guacamole
1. Cook rice and let cool slightly.
2. Lightly grease a 9x13 pan.
3. Combine rice with ricotta cheese, salt, pepper, raw red onion and green chiles.
Divide filling into 5 equal parts.
4. Place filling in the middle of tortillas. Roll up and put seam side down in pan. (You can tuck ends under, but it’s not necessary.)
5. Cover with can of beans, including bean liquid.
6. Cover evenly with shredded cheese.
7. Grease aluminum foil and cover casserole.
8. Bake covered for 30 minutes, then remove foil and bake for 15-30 more minutes (depending how browned you want the cheese.)
9. Serve with toppings, it would be bland without salsa.
10. If frozen, defrost completely before baking.
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2 comments:
This was delicious - everyone ate it and Mike wanted to make sure I had the recipe! Always a good sign.
I finally got to bake this - I used the avocado you gave right away. I really wanted to have avocado and sour cream with it and finally had both at the same time. Delicious!!! We loved it!
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