• 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


  1. Cook rice according to directions.
  2. Brown the meat, with salt, pepper and maybe some taco seasoning.
  3. 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.
  4. 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).
  5. Pour remaining enchilada sauce over the rolled up tortillas, covering all tortilla surface (these should be really saucy).
  6. Sprinkle remaining cheese over the top of the sauce-covered tortillas.
  7. Cover sheet with foil and bake approximately 25 minutes at 375. Remove foil and bake another 10 minutes.
  8. 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.