Black Bean & Rice Enchiladas (Inexpensive Vegetarian Cuisine
- Ready In:
- 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.
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RECIPE SUBMITTED BY
The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River. Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born. The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good. I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.