- Black Bean & Rice Enchiladas.jpg (35.75 KiB) Viewed 405 times
Preparation Time: 40 minutes
Cooking time: 30 minutes
Serves: 8
If served as eight portions, provides 279 cals, 10g fat (of which 2g saturates), 4g sugar and 0.8g salt per portion.
Ingredients
- 1 tbsp olive oil
- 1 green pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 can (15oz) black beans, rinsed and drained
- 1 can (14½oz) diced tomatoes and green chiles
- ¼ cup picante sauce
- 1 tbsp chili powder
- 1 tsp ground cumin
- ¼ tsp crushed red pepper flakes
- 2 cups cooked brown rice
- 8 flour tortillas (6 inches), warmed
- 1 cup salsa
- 1 cup shredded reduced-fat cheddar cheese
- 3 tbsp chopped fresh cilantro leaves
- Sliced red onion and jalapeno peppers (optional)
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. In a large non-stick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer.
2. Spoon a rounded ½ cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13in x 9in baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2 - 3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos
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