Black Bean and Rice Enchiladas

Black Bean and Rice Enchiladas

These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.

Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
322 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Step 2
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.
Step 3
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.
Step 4
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.
Black Bean and Rice Enchiladas
Black Bean and Rice Enchiladas
Black Bean and Rice Enchiladas
Black Bean and Rice Enchiladas

Ingredients

  • 1 onion, chopped
  • 1 cup shredded Cheddar cheese
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup salsa
  • 1 teaspoon ground cumin
  • 1 green bell pepper, chopped
  • ¼ cup shredded Cheddar cheese
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 tablespoon chili powder
  • ¼ teaspoon red pepper flakes
  • ¼ cup picante sauce
  • 2 cups cooked brown rice
  • 8 (6 inch) flour tortillas, warmed
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 (14.5 ounce) can diced tomatoes and green chilies

Categories

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