Black Bean and Rice Enchiladas

Ingredients

• 1 tbsp chili powderNutrition
• 1 tbsp cumin, groundNutrition
• 1 1/4 cups salsaNutrition
• 4 sprigs cilantroNutrition
• 3 cloves garlicNutrition
• 1 small yellow onionNutrition
• 1 medium green pepper, choppedNutrition
• 8 medium flour tortillasNutrition
• 2 cups brown riceNutrition
• 14 1/4 oz tomatoes with green chiliesNutrition
• 15 oz black beansNutrition
• 4 oz cheddar cheese, low fatNutrition

Directions

1. 1Spray large nonstick skillet with Pam, sauté the green pepper, onion and garlic until tender.
2. 2Rinse and drain black beans. Add beans, tomatoes, 1/4 cup salsa, chili powder, cumin; bring to a boil.
3. 3Reduce heat; simmer, uncovered, until heated through and mixture thickens.
4. 4Add rice; cook 5 minutes longer or until heated through.
5. 5Spoon a rounded 1/2 cup down the center of each tortilla. Roll up and place in a 13x9" baking dish also sprayed with Pam. Spoon salsa over each tortilla.
6. 6Cover and bake at 350° F (175° C) for 25 minutes. Uncover; sprinkle with cheese and cilantro (optional). Bake 2-3 minutes longer.

Nutrition per serving

Related recipes

• Black Bean Salad

  215 kcal per serving

• Black Bean Brownie

  171 kcal per serving

• Black Bean Burgers

  205 kcal per serving

• Black Bean Burritos

  801 kcal per serving

• Black Bean Chili

  522 kcal per serving

• Black Bean Salsa

  110 kcal per serving