These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.
Ingredients
- olive oil: 1 Tbsp
- green bell pepper: 1 piece (chopped)
- onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- black beans: 1 can (15 ounce can, drained)
- tomatoes and green chilies: 1 can (14.5 ounce can, diced)
- picante sauce: 0.25 cup
- chili powder: 1 Tbsp
- ground cumin: 1 tsp
- red pepper flakes: 0.25 tsp
- brown rice: 2 cups (cooked)
- flour tortillas, warmed: 8 piece (6 inch)
- salsa: 1 cup
- cheddar cheese: 1 cup (shredded)
- fresh cilantro leaves: 3 Tbsp (chopped)
- cheddar cheese: 0.25 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
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Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
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Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.
