Black Beans and Rice Enchiladas

Black Beans and Rice Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Black Beans and Rice Enchiladas calories by ingredient
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Introduction

Original source: allrecipes.com, recipe by Christie Ladd
http://allrecipes.com/Recipe/Black
-Bean-and-Rice-Enchiladas/Detail.aspx
Original source: allrecipes.com, recipe by Christie Ladd
http://allrecipes.com/Recipe/Black
-Bean-and-Rice-Enchiladas/Detail.aspx

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

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.

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