Black Bean and Rice Enchiladas |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I love Mexican food, but I'm always looking for ways to make it more healthy. I renovated a dish that I have enjoyed in restaurants to suit my taste and lifestyle. Christie Ladd, Mechanicsburg, PA Ingredients:
1 green pepper, chopped |
1 medium onion, chopped |
3 garlic cloves, minced |
1 tablespoon olive oil |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes and green chilies |
1/4 cup picante sauce |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1/4 teaspoon crushed red pepper flakes |
2 cups cooked brown rice |
8 flour tortillas (6 inches), warmed |
1 cup salsa |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
3 tablespoons chopped fresh cilantro leaves |
Directions:
1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.
2. Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Spoon salsa over each tortilla. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted. Yield: 8 servings.
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