Black Bean And Rice Enchiladas

Ingredients

• Servings: 8


• 1 tablespoon olive oil


• 1 green bell pepper, chopped


• 1 onion, chopped


• 3 cloves garlic, minced


• 1 (15 ounce) can black beans, rinsed and drained


• 1 (14.5 ounce) can diced tomatoes and green chilies


• 1/4 cup picante sauce


• 1 tablespoon chili powder


• 1 teaspoon ground cumin


• 1/4 teaspoon red pepper flakes


• 2 cups cooked brown rice


• 8 (6 inch) flour tortillas, warmed


• 1 cup salsa


• 1 cup shredded cheddar cheese


• 3 tablespoons chopped fresh cilantro leaves


• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins
Cook Time: 50 mins
Ready Time: 1 hr 5 mins



• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.


• 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.


• 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.


• 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.