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Black Bean and Rice Enchiladas

SUBMITTED 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"

RECIPE RATING:

Read Reviews (45)

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PREP TIME	40 Min
COOK TIME	30 Min
READY IN	1 Hr 10 Min

SERVINGS

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Servings
USMETRIC

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.

FOOTNOTE

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.

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REVIEWS

Reviewed on Nov. 17, 2006 by DELANIA

Quite tasty and healthy. A bit high on the salt, so next time I think we will dice our own... MORE

Reviewed on Jun. 28, 2007 by Lisa

I was ok with this recipe before I made it then began to doubt it when I realized how not... MORE

Reviewed on Mar. 15, 2007 by Thisni Caza

Fantastic!! I followed the recipe with only minor modifications: used enchilada sauce in the... MORE

Reviewed on Apr. 2, 2007 by ANNSU

I love the fact the tortilla will turn out a little crispy! I didn't have picante sauce, so... MORE

Reviewed on Mar. 4, 2007 by Blackbeltbty

This was a big hit with my family....My husband came running down the stairs when he smelled... MORE

Reviewed on Jun. 6, 2008 by Chicken

I made this with kidney beans and white rice, and it still tasted fantastic! MORE

Reviewed on Sep. 16, 2007 by roma

I took the advice of others and used 1 1/2 cups of diced tomatoes rather than the canned... MORE

Reviewed on Sep. 6, 2007 by Alexandra T

I really enjoyed this! I didn't have all the ingredients on hand, so I modified it a bit. I... MORE

Reviewed on Aug. 17, 2007 by Erika

I loved these! I added Monterey Jack cheese. I also added sliced olives on top along with... MORE

Reviewed on Jul. 30, 2007 by Caroline C

Very good, but I found the filling a little squishy. Next time I'll add some canned corn for... MORE

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