Black Bean and Rice Enchiladas
Servings 8
Ingredients
- green pepper chopped
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 1 15 oz can black beans rinsed and drained
- 1 14 1/4 oz can diced tomatoes with 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 flour tortillas 7 inches, warmed
- 1 cup salsa
- 1 cup reduced-fat shredded Cheddar cheese
- 3 tablespoons chopped fresh cilantro
Instructions
- 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° for 25 minutes.
- Uncover; sprinkle with cheese and cilantro.
- Bake 2-3 minutes longer or until cheese is melted.