Black Bean and Rice Enchiladas
Total TimePrep: 40 min. Bake: 30 min.
- 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
- 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 Facts1 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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May 29, 2020
This was super tasty. Definitely needed some salt. Recommend serving with sour cream. Thanks!
Mar 24, 2020
This is a delicious and easy recipe...definitely will make again as it was approved by my kids! I changed the recipe a bit by substituting chicken instead of rice. I followed a recipe on how to make a freshly shredded chicken breast, takes about 20 minutes. Don't use precooked chicken breast as it won't have the same texture. I also added more seasoning and a little ketchup as I did not have Picante sauce. Thanks for sharing!
Mar 20, 2020
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Nov 19, 2019
was an amazing meal
Feb 26, 2019
Yuck...spicy , And, my husband, who will eat anything, said that it was missing something ...probably meat!
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.
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.
Mar 12, 2018
This recipe is quick and easy and taste great. I usually have most ingredients already at home
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.
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.