Black Bean and Rice Enchiladas

By á-8871

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 (14.25 ounces) diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon crushed red pepper flakes
• 2 cups cooked brown rice
• 8 flour tortillas (7 inch) warmed
• 1 cup salsa
• 1 cup (4 ounces) reduced-fat shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro

Details

Servings 8

Preparation

Step 1

In a large skillet, sauté green pepper, onion and garlic in oil until tender. Add beans and 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 9x13-inch baking dish coated with non- stick spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees for 25 minutes. Uncover, sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.