Black Bean and Rice Enchilada Bake

Name: Black Bean and Rice Enchilada Bake Recipe
Yield: 8
Ingredients: Goya Jasmine Rice 1 cup (remove); *Extra Virgin Olive Oil 1 tbsp (remove); Onions raw 1 small (remove); Yellow Peppers (bell peppers) 1 pepper large (3-3/4 long 3 dia) (remove); Sweet peppers (bell) 1 medium (approx 2-3/4 long 2-1/2 (remove); Sweet peppers (bell) 1 medium (approx 2-3/4 long 2-1/2 (remove); Jalapeno Peppers 1 pepper (remove); Garlic 3 clove (remove); Yellow Sweet Corn Frozen 1 cup kernels (remove); Lime Juice 1 lime yields (remove); *Cumin seed 1 tsp (remove); Chili powder 1 tbsp (remove); Cilantro dried 1 tbsp (remove); Beans black 3.4 cup (remove); Ortega Enchilada Sauce 21.33 tbsp (remove); *Kraft Shredded 2% Mexican Four Cheese blend 2 cup (remove)

(1)

Number of Servings: 8

Ingredients

Goya Jasmine Rice, 1 cup (remove)*Extra Virgin Olive Oil, 1 tbsp (remove)Onions, raw, 1 small (remove)Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)Sweet peppers (bell), 1 medium (approx 2-3/4" long, 2-1/2" (remove)Sweet peppers (bell), 1 medium (approx 2-3/4" long, 2-1/2" (remove)Jalapeno Peppers, 1 pepper (remove)Garlic, 3 clove (remove)Yellow Sweet Corn, Frozen, 1 cup kernels (remove)Lime Juice, 1 lime yields (remove)*Cumin seed, 1 tsp (remove)Chili powder, 1 tbsp (remove)Cilantro, dried, 1 tbsp (remove)Beans, black, 3.4 cup (remove)Ortega Enchilada Sauce, 21.33 tbsp (remove)*Kraft Shredded 2% Mexican Four Cheese blend, 2 cup (remove)

Directions

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user BIKINITIME1.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving