Black Bean and Rice Enchiladas

Name: Black Bean and Rice Enchiladas Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 8
Ingredients: 1 green pepper chopped; 1 medium onion chopped; 3 garlic cloves minced; 1 tablespoon olive oil; 1 (15 ounce) can black beans rinsed and drained; 1 (14.5 ounce) can 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 (6 inch) flour tortillas warmed; 1 cup salsa; 1 cup reduced fat shredded Cheddar cheese; 3 tablespoons chopped fresh cilantro leaves

(3)

Number of Servings: 8

Ingredients

1 green pepper, chopped 1 medium onion, chopped 3 garlic cloves, minced 1 tablespoon olive oil 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can 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 (6 inch) flour tortillas, warmed 1 cup salsa 1 cup reduced fat shredded Cheddar cheese 3 tablespoons chopped fresh cilantro leaves

Directions

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 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 SUEBERT2006.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 279.4
Total Fat: 7.1 g
Cholesterol: 10.4 mg
Sodium: 687.7 mg
Total Carbs: 47.3 g
Dietary Fiber: 5.5 g
Protein: 12.2 g

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Member Reviews

NASFKAB
Great idea - 5/29/19
REDROBIN47
Using lower sodium black beans cuts down on the sodium content which is important for me. These are delicious. - 10/23/17
RUSTYREDAMY
TIS IS GREAT. I HAVE KIDNEY DICEASE AND RECIPES LIKE THIS HELPED RAISE MY NUMBERS!!!!!!!! - 9/19/11
ANEWLEAF81
I used tooth picks (two each enchilada) to keep them closed, then removed them when serving. Great taste, LOVE these!!! I love the cook book this came from!! Taste of Home Comfort Food Diet is awesome! :) Thank you for posting this! (Now I can use the totals without having to enter it too. ) - 5/1/11