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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, Pennsylvania
Black Bean and Rice Enchiladas
Black Bean and Rice Enchiladas Recipe photo by Taste of Home
Next Recipe
Recommended
35 Tried-and-True 13×9 Casseroles
Next Recipe
  • Total Time
    Prep: 40 min. Bake: 30 min.
  • Makes
    8 servings
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Ingredients

  • 1 tablespoon olive oil
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes and green chiles
  • 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 shredded reduced-fat cheddar cheese
  • 3 tablespoons chopped fresh cilantro leaves
  • Sliced red onion and jalapeno peppers, optional

Directions

  • Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer.
  • Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.
Nutrition Facts
1 enchilada: 279 calories, 8g fat (2g saturated fat), 10mg cholesterol, 807mg sodium, 39g carbohydrate (4g sugars, 5g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.
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