Black Bean and Rice Enchiladas

Made  times
Diane Manzella-Miller 2

Vegetarian enchiladas!

Modified from: Black Bean and Rice Enchiladas

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Serving size has been adjusted!

Original recipe yields 8 servings



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  1. 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 and cheese; cook 5 minutes longer or until heated through.
  2. 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 more cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.