This is one of the few dishes we’ve made not using a recipe. This was 100% concocted by Dominique and approved by friends that came over. The results were good, though we may do some tweaks in the future.
Prep Time: 10
Total Time: 30
- 2 cups Mexican rice (we were lazy and used Lipton Taco Rice)
- 32oz black beans
- 2 tablespoons taco seasoning
- 2 tbs olive oil
- 1 cup green onions, chopped
- 3 jalapeños, chopped (we deseeded two of them)
- 6-8 small yellow potatoes (chopped into 1 inch pieces)
- 1 1/2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 8oz enchilada sauce (again, lazy and just used a can of el paso green enchilada sauce)
- 1/4 cup salsa (we use green tomatillo salsa Las Sabrozita is the brand we use)
- 5-6 medium flour tortillas (we use a local brand that is very pliable, La Banderita)
- 1-2 cups Mexican cheese blend (I’m a fan of cheese, probably used closer to 2 cups)
- Prepare rice according to directions, skip to step three before rice is fully done however.
- While rice is cooking chop onions, jalapenos, and potatoes.
- Once rice is almost done add the black beans, taco seasoning, and 1 tablespoon of water. Simmer on low for 3-5 minutes until heated through.
- Preheat over to 350.
- Heat olive oil n medium high heat in a large skillet. Add onions, jalapeno, and potato.
- Add chili powder, garlic, and coriander. Cover and cook over medium-high heat, stirring occasionally until potatoes are soft 8-10 minutes.
- Add enchilada sauce and salsa to the potato mixture and simmer for 2 more minutes.
- In a lightly greased 9×13 casserole dish, put half the bean mixture on the bottom, layered with tortilla. We trimmed the very edges of the tortilla to make it line up easier in the casserole dish.
- Add the potato mixture then add another layer of tortillas followed by the remainder of the rice and bean mixture.
- Bake at 350 for 10-15 minutes until cheese is thoroughly melted.