4 Fresh Regal Springs Tilapia fillets
2 tablespoons olive oil
Salt and black pepper, to taste
3 cups Spanish rice, cooked
1 (14-ounce) can black beans, drained and rinsed
16 ounces Monterey Jack cheese, grated
1 (28-ounce) can red enchilada sauce
5 (10-inch) flour tortillas
Preheat an oven to 375º F.
In a small pan, heat oil. Season Regal Springs Tilapia fillets with salt and black pepper, and fry in the pan until fully cooked through.
Crumble tilapia with a fork.
For each tortilla, place a tortilla on the table and place about ¾ cup Spanish rice in the center. Add some of the fish, followed by black beans and some grated cheese. Roll up tortilla and place in a 13×9-inch baking pan or oven-safe dish. Repeat until all tortillas are rolled.
Pour prepared red enchilada sauce over tortilla; sprinkle remaining grated cheese over the top of the enchiladas. Bake in the oven for 25 minutes.
Garnish with freshly chopped cilantro and serve.