Black Bean and Rice Enchiladas

4.6
(325)

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

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Prep Time:
40 mins
Cook Time:
30 mins
Total Time:
1 hrs 10 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 green pepper, chopped

  • 1 medium onion, chopped

  • 3 garlic cloves, minced

  • 1 tablespoon olive oil

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 (14.5 ounce) can diced tomatoes and green chilies

  • ¼ cup picante sauce

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • ¼ teaspoon crushed red pepper flakes

  • 2 cups cooked brown rice

  • 8 (6 inch) flour tortillas, warmed

  • 1 cup salsa

  • 1 cup reduced fat shredded Cheddar cheese

  • 3 tablespoons chopped fresh cilantro leaves

Directions

  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.

Tips

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.