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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.