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Black Bean and Rice Enchiladas

Black Bean and Rice Enchiladas

Cost $12, save $8

Source: Recommended by CookPal

  • 50 Min
  • 8 Servings
  • $12

INGREDIENTS

  • Vegetables and Aromatics

    • 1 green bell pepper, chopped
    • 🧅 1 onion, chopped
    • 3 cloves garlic, minced

  • Legumes and Grains

    • 1 (15 ounce) can black beans, rinsed and drained
    • 🍚 2 cups cooked brown rice

  • Canned Goods

    • 1 (14.5 ounce) can diced tomatoes and green chilies
    • 1/4 cup picante sauce

  • Spices and Seasonings

    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1/4 teaspoon red pepper flakes

  • Others

    • 1 tablespoon olive oil
    • 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

STEPS

1

Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

2

Heat olive oil in a large skillet over medium heat. Cook and stir green bell pepper, onion, and garlic until tender, about 7 minutes.

3

Stir in black beans, diced tomatoes with green chilies, picante sauce, chili powder, cumin, and red pepper flakes. Bring to a boil and reduce heat to low. Simmer uncovered until heated through and mixture thickens, about 5 minutes.

4

Fold in cooked brown rice and 1 cup of shredded Cheddar cheese. Cook until heated through, about 5 minutes.

5

Spoon a rounded 1/2 cup of the bean mixture down the center of each tortilla. Fold the sides over the filling and roll up. Place enchiladas seam-side-down in the prepared baking dish.

6

Spoon salsa evenly over each enchilada. Cover the baking dish with aluminum foil.

7

Bake in the preheated oven for 25 minutes. Remove the foil and sprinkle with fresh cilantro and the remaining 1/4 cup of shredded Cheddar cheese. Bake for an additional 2–3 minutes, or until the cheese is melted.

NUTRIENTS

Per 1 serving

🔥

322

Calories

  • 13
    Protein
  • 44
    Carbs
  • 11
    Fats

💡 For a spicier dish, add more red pepper flakes or use a hotter salsa.Warming the tortillas before filling makes them more pliable and prevents tearing.Leftovers can be stored in the refrigerator for 2–3 days and reheated in the microwave.