Options:

Include nutrition information?

Black Bean & Rice Enchiladas

Created by Misa on March 1, 2012

1 green bell pepper (chopped)
1 medium yellow onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 can (15 ounce) black beans (drained and rinsed, or 2 cups cooked black beans, rinsed)
1 can (14.5 ounce) diced tomatoes (with green chiles)
1/4 cup picante sauce
1 tablespoon chili powder

Step 1: Preheat your oven to 350°F. In a large skillet, saute the bell pepper, onion, and garlic in olive oil until the vegetables are tender. Stir in the beans, diced tomatoes, picante, chili powder, cumin, and red pepper flakes. Bring to a boil. Reduce the heat and simmer until the mixture is cooked through and slightly thickened. Add in the rice and cook for another 5 minutes.
Step 2: Take rounded (heaping) 1/2 cup of the filling and spread it down the middle of a warm tortilla. Roll it up and lay seam side down in a baking dish, sprayed with cooking spray (9 inches by 13 inches). Repeat until all 8 tortillas have been filled. Spoon any remaining mixture into the dish around the tortillas. Spoon salsa over the tortillas. Cover with aluminum foil and bake for 25 minutes. Uncover, sprinkle with cheese and cilantro and return to the oven to bake for an additional 2-3 minutes, or until the cheese is melted.