Description
These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.
Ingredients
- 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
- ¼ cup picante sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¼ 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
- ¼ cup shredded Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-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.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 8