Black Bean and Rice Enchiladas
Cheesy enchiladas stuffed with black beans and rice, topped with enchilada sauce and melted cheese. A satisfying meatless meal.
Ingredients
- 1 green pepper, chopped 1 medium onion, chopped 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes and green chilies
- 1/4 cup picante sauce
- 1 tablespoon chili powder 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 2 cups cooked brown rice
- 8 (6 inch) flour tortillas, warmed
- 1 cup salsa
- 1 cup reduced fat shredded cheddar cheese
- 3 tablespoons chopped fresh cilantro leaves
Directions
- In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.
- Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.
