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Black Bean and Rice Enchiladas

4

0 min

Black Bean and Rice Enchiladas

Black Bean and Rice Enchiladas Photo 1

Time

0 min

Serving

8 persons

Calories

322

Rating

4.00★ (161)

Cuisine

Author: Victoria Buriak
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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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
    Black Bean and Rice Enchiladas Photo 2
  2. 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.
    Black Bean and Rice Enchiladas Photo 3
  3. 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.
    Black Bean and Rice Enchiladas Photo 4
  4. 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.
    Black Bean and Rice Enchiladas Photo 5

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