Black Bean and Rice Enchiladas

Name: Black Bean and Rice Enchiladas
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 servings.
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

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

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

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 six 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 before serving.

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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Originally published as Black Bean and Rice Enchiladas in Light & Tasty February/March 2005

Reviews

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Average Rating:

amanda

Oct 6, 2019

Taste of Home is literally the BEST weight loss community ever, I read it everyday, and I’m also so very grateful I found http://bit.ly/StartLosingWeightNOW . It helped me not only lose weight but keep it off afterwards!! Hope this helps some others <3
alex

May 21, 2019

Definitely this is not a Mexican dish;We don't use any other type of cheese than queso fresco at all in Mexican food; I'll pass.
Dena555

Feb 26, 2019

Yuck...spicy , And, my husband, who will eat anything, said that it was missing something ...probably meat!
xlsalbums

May 30, 2018

We like meat so I added 1/2 lb. of hamburger to this recipe. It was really good. And, no, my flour tortillas did not get soggy as suggested in other posts. I would do this again.
Dahlia

Mar 21, 2018

Actually as a Hispanic the worst thing to do is use flour tortillas, we use corn tortillas for dishes like these. Flour tortillas when they get soggy or wet revert back to the dough that was used to make them which is very bad for indigestion it's like swallowing gum.
Imagator1

Mar 12, 2018

This recipe is quick and easy and taste great. I usually have most ingredients already at home
DeliciouslyResourceful_Gina

Dec 13, 2017

These were very good and enjoyed by my whole family. I used whole wheat tortillas and replaced the picante sauce in the filling with salsa and the salsa on top with enchilada sauce but I know it would also be great as written.
Dnpop

Sep 6, 2016

This was so easy and super yummy! Needs more kosher salt and I used a combination of hot sauce and the juice of one line instead of picante sauce.
christquest

Oct 23, 2014

Easy and delicious! Will definately be a weekly meal.
jwfy

Sep 7, 2014

Made per recipe. Taste was good but trying to get a 1/2 cup mixture in a 6 inch tortillas and roll with ends tucked in is crazy...did not work! I also had a fair amout of mixture leftover. Doubt that I would make again.