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.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 50 mins

    TOTAL : 1 hr 5 mins

    SERVING : 8

    YIELD : 8 servings

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.

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  • 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.

Per Serving: 322 calories; protein 12.8g; carbohydrates 44.4g; fat 11g; cholesterol 18.5mg; sodium 994mg.