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Black Bean and Rice Enchiladas

I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, PA

8 ServingsPrep: 40 min. Bake: 30 min.

Ingredients

1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) 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 flour tortillas (6 inches), warmed
1 cup salsa
1 cup (4 ounces) shredded reduced-fat 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. baking dish
coated with cooking spray. Spoon salsa over each tortilla. Cover and

2 of 2

Black Bean and Rice Enchiladas (continued)

Directions (continued)

bake at 350° for 25 minutes. Uncover; sprinkle with cheese and
cilantro. Bake 2-3 minutes longer or until cheese is melted. Yield:
8 servings.

Nutrition Facts: 1 enchilada equals 271 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 638 mg sodium, 43 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.