-
-
My review
Black Bean and Rice Enchiladas
Christie Ladd
"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"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servingsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
Footnotes
- 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.
Share
Reviews
Read all reviews 221321 Ratings
-
-
-
-
-
Most helpful positive review
6/28/2007
I was ok with this recipe before I made it then began to doubt it when I realized how not cheesy it was, I mean come on Enchiladas=Cheese to me!! But lo and behold it turned out really well, for...
Most helpful critical review
9/15/2010
Tasty! I'm Not a big fan of beans and rice so that my color my rating. Aslo sub. white for brown rice
Most helpful
Most positive
Least positive
Newest
6/28/2007
I was ok with this recipe before I made it then began to doubt it when I realized how not cheesy it was, I mean come on Enchiladas=Cheese to me!! But lo and behold it turned out really well, for...
11/17/2006
Quite tasty and healthy. A bit high on the salt, so next time I think we will dice our own tomatoes and chilies. We used an extremely hot Mexican picante, so reduced the amount to 1 Tbps. I woul...
3/15/2007
Fantastic!! I followed the recipe with only minor modifications: used enchilada sauce in the filling instead of picante, plus spread thinly in the bottom of the pan and poured over the rolled e...
4/2/2007
I love the fact the tortilla will turn out a little crispy! I didn't have picante sauce, so made Red Enchilada Sauce (from this site).
5/17/2008
This was a really yummy recipe! I mixed a green tomatillo salsa into the filling instead of picante sauce. I used white rice instead of brown only because that's all I had (wouldn't reccomend th...
3/4/2007
This was a big hit with my family....My husband came running down the stairs when he smelled this one cooking and stated that he could eat it now and I was only in the stage of adding the rice t...
6/8/2009
I made these over the weekend for my Vegetarian daughter and ended up eating them myself! These were AWESOME! It made enough filling for 12 enchiladas, not the 8 that the recipe stated, but amaz...
7/29/2008
These are superb! We like these much better than the usual chicken or beef enchiladas. Instead of buying peppers and onions and all that separately, we substituted a cup of our favorite salsa i...
6/6/2008
I made this with kidney beans and white rice, and it still tasted fantastic!