Mexican Black Bean and Rice Enchiladas Recipe

Black Bean and Rice Enchiladas 

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.

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