Black Bean and Rice Enchiladas Recipe photo by Taste of Home
Black Bean and Rice Enchiladas
TOTAL TIME: Prep: 40 min. Bake: 30 min.
YIELD: 8 servings.
I love Mexican food, but I'm always looking for ways to make it more healthy. I reworked a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, Pennsylvania
Ingredients
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1 tablespoon olive oil
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1 green pepper, chopped
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1 medium onion, chopped
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3 garlic cloves, minced
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1 can (15 ounces) black beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes and green chiles
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1/4 cup picante sauce
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1 tablespoon chili powder
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1 teaspoon ground cumin
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1/4 teaspoon crushed red pepper flakes
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2 cups cooked brown rice
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8 flour tortillas (6 inches), warmed
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1 cup salsa
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1 cup shredded reduced-fat cheddar cheese
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3 tablespoons chopped fresh cilantro leaves
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Optional: Cotija cheese, sliced red onion, sliced jalapeno peppers, sliced avocado, and lime wedges
Directions
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1.
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.
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2.
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 serve with desired toppings, lime wedges and additional salsa.
Nutrition Facts
1 enchilada: 298 calories, 8g fat (3g saturated fat), 10mg cholesterol, 899mg sodium, 44g carbohydrate (4g sugars, 5g fiber), 12g protein.
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