Black Bean and Rice Enchiladas
- 1 tablespoon olive oil
- 1 green bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes and green chilies
- 1/4 cup picante sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 2 cups cooked brown rice
- 8 (6 inch) flour tortillas, warmed
- 1 cup salsa
- 1 cup shredded Cheddar cheese
- 3 tablespoons chopped fresh cilantro leaves
- 1/4 cup shredded Cheddar cheese
- This recipe is vegetarian
- Produce
- Black beans (1 (15 ounce) can)
- Cilantro, fresh leaves (3 tablespoons)
- Cumin, ground (1 teaspoon)
- Garlic (3 cloves)
- Green bell pepper (1)
- Onion (1)
- Tomatoes and green chilies (1 (14.5 ounce) can)
- Condiments
- Picante sauce (1/4 cup)
- Salsa (1 cup)
- Cooking & Baking
- Chili powder (1 tablespoon)
- Olive oil (1 tablespoon)
- Red pepper flakes (1/4 teaspoon)
- Pasta & Grains
- Brown rice, cooked (2 cups)
- Bread & Baked Goods
- (6 inch) flour tortillas (8)
- Dairy
- Cheddar (1 1/4 cup)
Preparation
Read recipe preparation on allrecipes.com
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Recipe Stats
Published November 17, 2006 (6 years ago).
12 people saved this recipe.
