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Black Bean and Rice Enchiladas Recipe

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This recipe for Black Bean and Rice Enchiladas is from The Lamb Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 green pepper, chopped.
1 medium onion, chopped.
3 garlic cloves, minced.
1 tbsp. olive oil.
1 (15 oz.) can black beans, rinsed and drained.
1 (14.5oz) can diced tomatoes and green chillies.
1/4 c. picante sauce.
1 tbsp. chilli powder.
1 tsp. ground cumin.
1/4 tsp. crushed red pepper flakes.
2 c. cooked brown rice.
8 (6in.) flour tortillas, warmed.
1 c. salsa.
1 c. reduced fat shredded cheddar cheese.
3 tbsp. chopped fresh cilantro leaves.
Directions:
Directions:
In a large nonstick skillet, sautee the green pepper, onion and garlic in oil until tender. Add the beans, 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 13x9x2in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350º for 25 minutes. Uncover, sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.

 

 

 

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