Black Beans and Rice Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 green pepper, chopped1 medium onion, chopped3 garlic cloves, minced1 tablespoon olive oil1 (15 ounce) can black beans, rinsed and drained1 (14.5 ounce) can diced tomatoes and green chilies1/4 cup picante sauce1 tablespoon chili powder1 teaspoon ground cumin1/4 teaspoon crushed red pepper flakes2 cups cooked brown rice8 (6 inch) flour tortillas, warmed1 cup salsa1 cup reduced fat shredded Cheddar cheese3 tablespoons chopped fresh cilantro leaves
1.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.
2.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.
Number of Servings: 8
Recipe submitted by SparkPeople user TRWAGNER1.
2.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.
Number of Servings: 8
Recipe submitted by SparkPeople user TRWAGNER1.
Nutritional Info Amount Per Serving
- Calories: 355.1
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,257.2 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 6.5 g
- Protein: 12.7 g
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