Prep 20 mins
Cook 20 mins
I found this recipe in the "Healthy Bites" publication in my local Weis grocery store and I am posting for safe keeping. It was featured in the "Serve Up Savings" section of the magazine. You could probably add taco meat to make this a carnivorous dish.
- 1⁄2 teaspoon olive oil
- 1⁄2 cup onion, chopped
- 2 (8 ounce) frozen mixed peppers, strips (or use fresh. About 2 large peppers, sliced into strips)
- 1 (15 ounce) can reduced sodium black beans, drained and rinsed
- 1⁄2 teaspoon ground turkish cumin
- 1⁄2 teaspoon chili powder (they recommend salt-free chili powder)
- 1⁄2 teaspoon ground red pepper
- 2 cups whole grain rice, cooked (they recommend Uncle Ben's Ready Rice)
- 2 teaspoons fresh cilantro, chopped
- 2 teaspoons fresh lime juice (or bottled)
- 8 whole wheat tortillas (8 inch tortillas)
- 3⁄4 cup green enchilada sauce
- 1⁄2 cup reduced-fat sharp cheddar cheese, shredded
- nonfat Greek yogurt (or sour cream)
- sliced fresh jalapeno
- chopped fresh tomato
- Preheat oven to 350.
- Add olive oil, peppers and onion to a large non-stick skillet and saute until tender.
- Add black beans, cumin, chili powder, red pepper and cooked rice to skillet; stir to combine.
- Remove from heat and stir in cilantro and lime juice; set aside.
- Spray bottom of baking dish with cooking spray.
- Spoon 1/8th of mixture into each tortilla, roll up and place into baking dish, seam side down. Repeat with remaining tortillas.
- Pour enchilada sauce evenly over enchiladas, cover with foil and bake 15 minutes.
- Remove from oven, uncover and top with shredded cheddar cheese.
- Bake 5 minutes longer, or until cheese has melted.
- Serve with optional garnishes.
I made these for a bunch of college students that I live with. I didn't eat it myself, but I was told that they were good and all of the enchiladas were eaten within two days. Also, this really was an inexpensive meal to make.