Black-Bean-and-Rice-Enchiladas_EXPS_MIOPBZ17_27448_B10_012_1b-696x696

Ingredients

  • 1 tablespoon olive oil
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes and green chiles
  • 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 shredded reduced-fat cheddar cheese
  • 3 tablespoons chopped fresh cilantro leaves

Directions

  • Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer.
  • Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13×9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro before serving.
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