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Black Bean and Rice Enchiladas
Black Bean and Rice Enchiladas
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Restaurant-style vegetarian black bean and rice enchiladas for a satisfying meal.
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
  • 0.25 cup picante sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 0.25 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
  • 0.25 cup shredded Cheddar cheese
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking dish.
  • In a large skillet over medium heat, sauté green pepper, onion, and garlic in oil until tender, around 7 minutes. Add beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes. Bring to a boil, then simmer uncovered on low heat until thickened and heated through, about 5 minutes. Stir in rice and 1 cup Cheddar cheese and cook until warmed, approximately 5 minutes.
  • Fill each tortilla with a generous 1/2 cup of bean mixture down the center. Roll up the tortillas by folding the sides over the filling. Arrange the enchiladas seam side down in a baking dish and top each with salsa. Cover the dish with aluminum foil before baking.
  • Bake in a hot oven for 25 minutes. Then, uncover and sprinkle with fresh cilantro and 1/4 cup of sharp Cheddar cheese. Bake for an additional 2 to 3 minutes until the cheese is melted.

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