Black Bean and Rice Enchiladas

PREP TIME:

40 mins

COOK TIME:

30 mins

DIFFICULTY:

Intermediate

SERVES:

Ingredients

1 tablespoon olive oil
1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chiles
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8 flour tortillas (6 inches), warmed
1 cup salsa
1 cup shredded reduced-fat cheddar cheese
3 tablespoons chopped fresh cilantro leaves
Sliced red onion and jalapeno peppers, optional

Method:

Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion, and garlic; saute until tender. Add the next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered until heated through. Add rice; cook 5 minutes longer.

Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll-up. Place seam side down in a 13×9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of the dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.

Nutrition Facts

1 enchilada: 279 calories, 8g fat (2g saturated fat), 10mg cholesterol, 807mg sodium, 39g carbohydrate (4g sugars, 5g fiber), 11g protein.

Black Bean and Rice Enchiladas

Ingredients

Method:

Nutrition Facts

Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.