Black Bean and Rice Enchiladas

1 Jan

No meat in this recipe and trust me you will never miss it!

1 green bell pepper, chopped

1 medium onion, chopped

3 cloves garlic, minced

1-TBSP olive oil

1 can (15 oz) black beans, rinsed and drained

1 can (14 oz.) diced tomatoes with green chilies

1/4 cup picante sauce

1-TBSP chili powder

1 tsp ground cumin

1/4 tsp crushed red pepper flakes

2 cups cooked rice

8 flour tortillas, warmed

1 cup salsa

1 cup shredded reduced-fat cheddar cheese

3 TBSP chopped fresh cilantro leaves

Pre-heat oven to 350

In a large skillet, saute bell pepper, onion, and garlic in oil until tender. Add beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered until hot and mixture thickens. Add rice; cook 5 minutes longer or until hot throughout.

Spoon a rounded half cup down the center of each tortilla/ Fold sides over filling and roll up. Place in a 13x 9 baking dish coated with cooking spray/ Spoon salsa over each one. Cover and bake for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 4 minutes longer or until cheese melts.


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