Black Bean and Rice Enchiladas

Black Bean and Rice Enchiladas

"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"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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; 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 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.

Reviews

Read all reviews 223
  1. 323 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I was ok with this recipe before I made it then began to doubt it when I realized how not cheesy it was, I mean come on Enchiladas=Cheese to me!! But lo and behold it turned out really well, for...

Most helpful critical review

Tasty! I'm Not a big fan of beans and rice so that my color my rating. Aslo sub. white for brown rice

Most helpful
Most positive
Least positive
Newest

I was ok with this recipe before I made it then began to doubt it when I realized how not cheesy it was, I mean come on Enchiladas=Cheese to me!! But lo and behold it turned out really well, for...

Quite tasty and healthy. A bit high on the salt, so next time I think we will dice our own tomatoes and chilies. We used an extremely hot Mexican picante, so reduced the amount to 1 Tbps. I woul...

Fantastic!! I followed the recipe with only minor modifications: used enchilada sauce in the filling instead of picante, plus spread thinly in the bottom of the pan and poured over the rolled e...

I love the fact the tortilla will turn out a little crispy! I didn't have picante sauce, so made Red Enchilada Sauce (from this site).

This was a really yummy recipe! I mixed a green tomatillo salsa into the filling instead of picante sauce. I used white rice instead of brown only because that's all I had (wouldn't reccomend th...

This was a big hit with my family....My husband came running down the stairs when he smelled this one cooking and stated that he could eat it now and I was only in the stage of adding the rice t...

I made these over the weekend for my Vegetarian daughter and ended up eating them myself! These were AWESOME! It made enough filling for 12 enchiladas, not the 8 that the recipe stated, but amaz...

These are superb! We like these much better than the usual chicken or beef enchiladas. Instead of buying peppers and onions and all that separately, we substituted a cup of our favorite salsa i...

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

Other stories that may interest you