In a large frying pan or medium saucepan, melt butter over medium low heat.
1 tbsp unsalted butter
Add onions and sauté until softened (~3 minutes).
1/2 cup white onion
Add garlic and sauté for ~2 more minutes.
2 cloves garlic
Sprinkle all-purpose flour over the top of the onions and garlic and stir until flour turns lightly browned, ~2 minutes.
2 tbsp all-purpose flour
Stir in enchiladas sauce and cook on a low boil for 2 minutes, stirring constantly.
19 oz enchiladas sauce
In the base of a 9x13 baking dish, add: rice, black beans, salt, and olive oil. Pour boiling chicken stock over the top and stir with a fork to combine.
1 cup uncooked white jasmine rice, 1 cup cooked black beans, 1 tsp salt, 1 tbsp olive oil, 1 3/4 cup chicken broth
Place taquitos on top of the rice/bean mixture, and cover with the enchiladas sauce, pouring extra over the rice.
15 frozen taquitos
Cover the pan tightly with foil and bake for 20 minutes at 350F. Pro tip: lightly spritz the underside of the foil with cooking spray before covering the baking dish and putting it in the oven.
After 20 minutes, remove the pan from the oven and top with cheese, cilantro, and green onions.
2 1/2 cups cheddar cheese, 1/4 cup cilantro, 1/8 cup green onions
Bake uncovered for another 10 minutes, or until the cheese has melted and the rice is fully cooked.
Notes
Green canned enchiladas sauce is a bit milder than the red pepper version. Both are delicious and both can be used in this recipe.
When you take the pan out to add the cheese, some of the rice on the sides may no longer be covered by the stock. Gently push the rice down with a spoon to allow it to continue baking with the stock.