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

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

Minutes to Prepare: 40

Minutes to Cook: 30

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.