Black Bean and Rice Enchiladas
Total Time: Prep: 40 min. Bake: 30 min.
Makes 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 green pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) 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 flour tortillas (6 inches), warmed
- 1 cup salsa
- 1 cup shredded reduced-fat cheddar cheese
- 3 tablespoons chopped fresh cilantro leaves
Directions
- Preheat oven to 350°.
- In a large nonstick skillet, heat oil over medium heat.
- Add green pepper, onion and garlic; saute until tender.
- Add next six ingredients; bring to a boil.
- Reduce heat; simmer, uncovered, until heated through.
- Add rice; cook 5 minutes longer.
- Spoon a rounded 1/2 cup of rice mixture down center of each tortilla.
- Fold sides over filling and roll up.
- Place seam side down in a 13x9-in. baking dish coated with cooking spray.
- Spoon remaining rice mixture along sides of dish.
- Top tortillas with salsa. Bake, covered, for 25 minutes.
- Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer.
- Sprinkle with cilantro before serving.
Nutrition Facts
1 enchilada: 279 calories,
8g fat (2g saturated fat),
10mg cholesterol,
07mg sodium,
39g carbohydrate (4g sugars, 5g fiber),
11g protein.