Mexican

Black Bean and Rice Enchiladas is for Dinner.

Black Bean and Rice Enchiladas takes 40 minutes to prepare.

Black Bean and Rice Enchiladas takes 30 minutes to cook.

Black Bean and Rice Enchiladas makes 6 servings.

The ingredients for Black Bean and Rice Enchiladas are:

1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked rice
6 large flour tortillas, warmed
1 cup salsa
1 cup shredded Cheddar cheese
3 tablespoons chopped fresh cilantro leaves

Here is how you make Black Bean and Rice Enchiladas:

In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; 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. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.Makes 8 servings.Number of Servings: 6Recipe submitted by SparkPeople user MOIRALEIGH.

The nutritional information for Black Bean and Rice Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 500.2

• Total Fat: 14.3 g
• Cholesterol: 19.8 mg
• Sodium: 751.8 mg
• Total Carbs: 75.0 g
• Dietary Fiber: 8.6 g
• Protein: 18.3 g

Black Bean and Rice Enchiladas is Mexican cuisine.

The dietary needs meet for Black Bean and Rice Enchiladas is Vegetarian