Ingredients
Scale
- 12 small to medium sized corn tortillas
- 1 cup cooked, USA grown brown rice (look for “USA grown” on the package)
- 1 15 oz can black beans, rinsed and drained
- 1 large red bell pepper, diced
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1/2 cup enchilada sauce*
- 1/4 tsp each: cumin, cayenne pepper
- Sea salt to taste
- 1/2 cup – 1 cup shredded cheddar + jack cheese (a mix of both)
Toppings
- Fresh cilantro
- Sour cream or greek yogurt
- Avocado Slices
Instructions
- Set oven to broil. Grease a 12 cup muffin tin and press in a tortilla into each round. Bake the tortilla cups on broil for about 5 minutes then set aside.
- Sauté the bell pepper, onion and garlic over medium high heat until fully cooked and slightly browned. This should take about five minutes. Lower heat and stir in your black beans, spices and enchilada sauce. Mix in the brown rice then take off heat and set aside.
- Sprinkle a bit of cheese into each tortilla muffin tin. Layer your brown rice mixture evenly into each, top with more enchilada sauce and more cheese. Bake in the oven on broil for 2 minutes or until cheese is fully melted. Top with cilantro and sour cream if desired and serve immediately!
Notes
Makes 12 enchilada cup
*For the enchilada sauce I used Trader Joes brand. If you have a homemade recipe by all means go for it! If you’re looking for convenience, I reccomend Tj’s!