- 1 can black beans
- 1 small can diced green chilies
- 2 tomatoes, diced
- 1 bunch of scallions, diced
- 1/2 cup sour cream
- a splash or two of Cholula Mexican hot sauce
- 1 large can hot enchilada sauce or make your own
- 1 cup uncooked rice (I prefer brown)
- 1 pound ground buffalo
- salt, pepper, crushed red pepper to taste
- 2 avocados, sliced, for garnish
- a 1/4 pound block of Monterey jack and/or cheddar cheese, shredded
- Cook rice according to directions.
- Brown the meat, with salt, pepper and maybe some taco seasoning.
- Combine beans, chilies, tomatoes, scallions, sour cream, Cholula, rice, meat and seasoning in a large bowl. Add a small amount of enchilada sauce and a small amount of shredded cheese to the rice mixture and mix together.
- Fill 8 tortillas with a large spoonful of rice mixture in each; roll up and place seam-side down in a greased deep baking dish (you’ll probably need one large or two baking dishes).
- Pour remaining enchilada sauce over the rolled up tortillas, covering all tortilla surface (these should be really saucy).
- Sprinkle remaining cheese over the top of the sauce-covered tortillas.
- Cover sheet with foil and bake approximately 25 minutes at 375. Remove foil and bake another 10 minutes.
- Let cool for at least 5 minutes and then serve each enchilada topped with a slice or two of avocado.
Recipe courtesy of Pam and Gabriela.