Blackbean Corn Flour Enchiladas with Homemade Red Sauce

This is a two step recipe as you will be cooking the red sauce and enchilada stuffing at the same time depending on how long your rice kit takes.

Lets start!

Mixture that is stuffed in the Enchiladas:

-Any Spanish Rice kit, follow directions and start first.
-In a separate pan start sauteing on medium heat:
1 small diced red onion, 1/2 of a yellow pepper diced, diced clove of garlic and 1 jalapeno depending on heat tolerance.
-Once softened add 3/4 can of black beans and 1 cup of frozen corn and rice once its cooked.
- Lastly to add moisture add 1/2 to 3/4 tomato sauce, and I added 2 cups of chopped fresh cilantro but do this to taste.
-1 juiced lime.
-Salt and heavy black pepper.

Enchilada Red Sauce (although this may not be traditional its delicious): 

-Start sauteing small diced yellow onion, 1 jalapeno seeded,depending on heat tolerance, 1 clove of garlic till soften.

-Add 1 can tomato sauce.

-2 tablespoons of chili's in adobo, sauce only.  This is spicy so be careful.

-1 tablespoon of the following oregano, red chili flake, and chili powder. 

-1 tablespoon possibly 2 tablespoons of cumin to taste (it shouldn't taste like chili but it should be smokey so you can use more).

-1/4 cup chopped fresh cilantro.

-Salt and heavy pepper. 

(This should saute while the rice kit it cooking). 

In a 9X13 pan start by adding a little bit of sauce at the bottom so the Enchiladas don't stick.  Start stuffing medium flour tortillas (not corn tortillas as they will fall apart)with rice mixture, placing them tightly by each other.  Line in a row and top with Enchilada red sauce, cover them in the sauce.  

Bake for 20 minutes at 400 degree's, take out cover in white sharp cheddar cheese (or crumbled queso) and back an additional 5 minutes.  

Serve them hot, the first Enchilada is the hardest to get out of the pan.  Top with sour cream, diced red onions, limes and pickled jalapenos.

This should make about 8-9 enchiladas, they also freeze well. 

**Please note that the bold is your grocery list of things you will need to complete the recipe**