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.
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