Black Bean and Rice Enchiladas Recipe

Recipesfull introduces to you: Enchilada Recipes. (Black Bean and Rice Enchiladas Recipe). These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.

Brief

Prep 15 mins

Cook: 50 mins

Total: 1hr5 mins

Servings: 8

Yield: 8 servings

Black Bean and Rice Enchiladas Recipe

Ingredients

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

¼ cup picante sauce

1 tablespoon chili powder

1 teaspoon ground cumin

¼ 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

¼ cup shredded Cheddar cheese

Iowa Enchiladas

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Step 2

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.

Step 3

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.

Step 4

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.

Nutritional Information

Black Bean and Rice Enchiladas Recipe

Servings Per Recipe:8

Calories: 322.1

% Daily Value *

Protein: 12.8g 26%

Carbohydrates: 44.4g 14%

Dietary Fiber: 7.7g 31%

Sugars: 3.1g

Fat: 11g 17%

Saturated Fat: 4.7g 24%

Cholesterol: 18.5mg 6%

Vitamin A Iu: 963IU 19%

Niacin Equivalents: 5.2mg 40%

Vitamin B6: 0.3mg 22%

Vitamin C: 19.5mg 33%

Folate: 82.6mcg 21%

Calcium: 223.7mg 22%

Iron: 3.2mg 18%

Magnesium: 68.7mg 25%

Potassium: 501.4mg 14%

Sodium: 994mg 40%

Thiamin: 0.4mg 35%

Calories From Fat: 98.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.