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My review
Black Bean and Rice Enchiladas
Diane Manzella
"These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants."
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Ingredients
1 h 5 m servings 322 calsOriginal recipe yields 8 servings
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Directions
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- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 322 calories; 11 g fat; 44.4 g carbohydrates; 12.8 g protein; 19 mg cholesterol; 994 mg sodium. Full nutrition
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Reviews
Read all reviews 70105 Ratings
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Most helpful positive review
9/25/2012
We LOVE this recipe. I think it'd be great as is, but I have made a few adjustments to make it healthier and vegan, to suit our tastes. Instead of olive oil, I cook the veggies in step 2 in veg ...
Most helpful critical review
4/2/2018
These were enjoyable and healthy. But, I have a seafood and spinach enchilada recipe that I frequently prepare which is much tastier.
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9/25/2012
We LOVE this recipe. I think it'd be great as is, but I have made a few adjustments to make it healthier and vegan, to suit our tastes. Instead of olive oil, I cook the veggies in step 2 in veg ...
8/15/2012
Pretty great vegetarian enchiladas! The only comments I have are that I really prefer a saucier enchilada, so I would probably sauce it up with a traditional enchilada sauce not just topped with...
9/10/2012
Increased cheese to two cups and just used my favorite enchilada sauce instead. Great for meatless Monday.
1/27/2015
Delicious...thank you!! I made it as shown except I didn't feel like rolling the tortillas, so I laid a layer of homemade enchilada sauce, a layer of corn tortillas, a layer of mixture, a layer...
3/1/2013
These were awesome!!! My whole family loved them and asked for more. The only change I made was instead of brown rice I used quinoa. Delicious!
2/16/2014
I made this last night and they were excellent. I did a couple of thing different, I used homemade Cuban style black beans, used both green and yellow bells. I omitted the spices and rotel (cuba...
7/7/2014
Tasty and easy Meatless Monday meal. I used quinoa instead of the rice the second time I made it for even more nutrition.
12/15/2013
Very good and relatively easy. I made some adjustments to handle little kid taste buds-- reduced the spices and added 1c corn to the mix. I used enchilada sauce on the side for the adults and j...
7/8/2014
Delicious. Didn't change anything other than used white rice (that's what I had). We are not vegetarians but I made this for a guest and we all enjoyed it. Will make again.