Black Bean and Rice Enchiladas
A simple and healthy recipe that's even great frozen and cooked later.
1 tbsp chili powder
1 tbsp cumin, ground
1 1/4 cups salsa
4 sprigs cilantro
3 cloves garlic
1 small yellow onion
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> green pepper, chopped
14 1/4 oz tomatoes with green chilies
15 oz black beans
8 <span class="measurestring" title="tortilla medium (approx 6" dia)">medium</span> flour tortillas
2 cups brown rice
4 oz cheddar cheese, low fat
Spray large nonstick skillet with Pam, sauté the green pepper, onion and garlic until tender.
Rinse and drain black beans. Add beans, tomatoes, 1/4 cup salsa, chili powder, cumin; bring to a boil.
Reduce heat; simmer, uncovered, until heated through and mixture thickens.
Add rice; cook 5 minutes longer or until heated through.
Spoon a rounded 1/2 cup down the center of each tortilla. Roll up and place in a 13x9" baking dish also sprayed with Pam. Spoon salsa over each tortilla.
Cover and bake at 350° F (175° C) for 25 minutes. Uncover; sprinkle with cheese and cilantro (optional). Bake 2-3 minutes longer.
in 1 serving of Black Bean and Rice Enchiladas.
, 68% carbs, 19% protein.
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