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Enchiladas

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Black Bean and Rice Enchiladas

By: Christie Ladd

"I love Mexican food, but I'm always looking for ways to make it more healthy. I 'renovated' a dish that I have enjoyed in restaurants to suit my taste and lifestyle. --Christie Ladd of Rockville, Maryland"

Rate/Review | Read Reviews (217)

Prep Time:
40 Min

Cook Time:
30 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

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 brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup reduced fat shredded Cheddar cheese
3 tablespoons chopped fresh cilantro leaves

Directions

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.

Footnotes

Nutritional Analysis: One serving (1 each) equals 271 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 638 mg sodium, 43 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.