Name: Black Bean and Rice Enchiladas
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Green bell pepper, chopped - 1; Onion, chopped - 1; Garlic, minced - 3 cloves; Black beans, rinsed and drained - 1 (15 ounce) can; Diced tomatoes and green chilies - 1 (14.5 ounce) can; Picante sauce - ¼ cup; Chili powder - 1 tablespoon; Ground cumin - 1 teaspoon; Red pepper flakes - ¼ teaspoon; Cooked brown rice - 2 cups; Flour tortillas, warmed - 8 (6 inch); Salsa - 1 cup; Shredded Cheddar cheese - 1 cup; Chopped fresh cilantro leaves - 3 tablespoons; Shredded Cheddar cheese - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Black Bean and Rice Enchiladas

1. Olive oil - 1 tablespoon

2. Green bell pepper, chopped - 1

3. Onion, chopped - 1

4. Garlic, minced - 3 cloves

5. Black beans, rinsed and drained - 1 (15 ounce) can

6. Diced tomatoes and green chilies - 1 (14.5 ounce) can

7. Picante sauce - ¼ cup

8. Chili powder - 1 tablespoon

9. Ground cumin - 1 teaspoon

10. Red pepper flakes - ¼ teaspoon

11. Cooked brown rice - 2 cups

12. Flour tortillas, warmed - 8 (6 inch)

13. Salsa - 1 cup

14. Shredded Cheddar cheese - 1 cup

15. Chopped fresh cilantro leaves - 3 tablespoons

16. Shredded Cheddar cheese - ¼ cup

How to cook deliciously - Black Bean and Rice Enchiladas

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

2. Stage

Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.

3. Stage

Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.

4. Stage

Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.