Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.