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Preheat your oven to 400.
To a rice cooker, add the rinsed jasmine rice plus two cups enchilada sauce and two cups water. Stir together, put the lid on and set it.
In a medium bowl, combine the black beans, grated garlic, finely chopped cilantro, a drizzle of olive oil and a pinch of sat. Squeeze half the lime in, stir and let it rest.
If you have a gas stove, lightly char the tortillas over the flame to get a nice toasted flavor to the tortillas. This isn’t mandatory, just a nice touch!
Once the rice is cooked, fluff with a fork and start assembling. Pour a cup of the enchilada sauce along the bottom of an 8x13 casserole dish. (Or two smaller ones like I did) Spoon a little bit of the rice and beans in the middle of each tortilla, topping with a little bit of grated Monterey Jack cheese, if using. Roll the enchiladas up and place them seamside down in the dish. Keep going with the rest until the casserole dish is filled. Pour the remaining sauce over the enchiladas, topping with the cheese. Bake for 20-25 minutes, until the cheese is browning and starting to bubble.
Garnish with finely sliced scallions, dice avocado, torn cilantro, lime squeezes - anything!
Serves four.
(You’ll have a lot of filling leftover, so freeze for later, stuff into tacos throughout the week, or half the filling when making. Or make two pans!)