Recipe by Di Miller
"These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants."
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green bell pepper, chopped
1 (15 ounce) can
black beans, rinsed and drained
1 (14.5 ounce) can
diced tomatoes and green chilies
red pepper flakes
cooked brown rice
8 (6 inch)
flour tortillas, warmed
shredded Cheddar cheese
chopped fresh cilantro leaves
shredded Cheddar cheese
Pretty great vegetarian enchiladas! The only comments I have are that I really prefer a saucier enchilada, so I would probably sauce it up with a traditional enchilada sauce not just topped with salsa next time. And, I ended up having to use two pans, because I could only fit 5 in my pan. When I rolled them tighter, too much of the filling fell out of the ends. This is not a quick meal because the brown rice takes so much time to cook, but it makes a large amount, so I could easily make this on an evening when I have a bit more time, to eat on a night that I don't. Thanks!
We LOVE this recipe. I think it'd be great as is, but I have made a few adjustments to make it healthier and vegan, to suit our tastes. Instead of olive oil, I cook the veggies in step 2 in veg broth. I added a chopped zucchini to that step and halve the rice to make up for it. I lined the tortilla with baby spinach before adding the mixture. I skip the cheese totally and top it with chopped cabbage. I use enchilada sauce instead of salsa. It makes a TON, so it's worth the time it takes to make this dish. It's not difficult to make, you just have to plan ahead to have it ready by the time you need it.
Increased cheese to two cups and just used my favorite enchilada sauce instead. Great for meatless Monday.
Very good and relatively easy. I made some adjustments to handle little kid taste buds-- reduced the spices and added 1c corn to the mix. I used enchilada sauce on the side for the adults and just used cheese on the kid side in the baking dish. A hit for the whole family.
These were awesome!!! My whole family loved them and asked for more. The only change I made was instead of brown rice I used quinoa. Delicious!
good stuff!! my kids fought over who would take the last one for lunch the next day!
I followed the suggestion of another reviewer and used enchilada sauce instead of salsa to cover the filled and rolled tortillas, and it was excellent. Otherwise, the recipe makes an enchilada that is delicious and flavorful.
I made this last night and they were excellent. I did a couple of thing different, I used homemade Cuban style black beans, used both green and yellow bells. I omitted the spices and rotel (cuban black beans has the same seasonings) added queso fresca with the cheddar. I had enough for a pan of flour and a pan of corn tortillas. I topped both with homemade enchilada sauce, more cheddar and queso fresca. Simply wonderful with a tangy slaw on top. I can tell with the recipe would be just as good as written, it is very versatile.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean and Rice Enchiladas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 99
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