Black Bean & Rice Enchiladas (Inexpensive Vegetaria

Name: Black Bean & Rice Enchiladas (Inexpensive Vegetarian Cuisine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon olive oil; 1/2 cup onion, chopped; 2 (8 ounce) frozen mixed peppers, strips (or use fresh. About 2 large peppers, sliced into strips); 1 (15 ounce) can reduced sodium black beans, drained and rinsed; 1/2 teaspoon ground turkish cumin; 1/2 teaspoon chili powder (they recommend salt-free chili powder); 1/2 teaspoon ground red pepper; 2 cups whole grain rice, cooked (they recommend Uncle Ben's Ready Rice); 2 teaspoons fresh cilantro, chopped; 2 teaspoons fresh lime juice (or bottled); 8 whole wheat tortillas (8 inch tortillas); 3/4 cup green enchilada sauce; 1/2 cup reduced-fat sharp cheddar cheese, shredded; OPTIONAL GARNISHES; salsa; nonfat Greek yogurt (or sour cream); sliced fresh jalapeno; chopped fresh tomato

Servings: persons

1/2 teaspoon olive oil
1/2 cup onion, chopped
2 (8 ounce) frozen mixed peppers, strips (or use fresh. About 2 large peppers, sliced into strips)
1 (15 ounce) can reduced sodium black beans, drained and rinsed
1/2 teaspoon ground turkish cumin
1/2 teaspoon chili powder (they recommend salt-free chili powder)
1/2 teaspoon ground red pepper
2 cups whole grain rice, cooked (they recommend Uncle Ben's Ready Rice)
2 teaspoons fresh cilantro, chopped
2 teaspoons fresh lime juice (or bottled)
8 whole wheat tortillas (8 inch tortillas)
3/4 cup green enchilada sauce
1/2 cup reduced-fat sharp cheddar cheese, shredded
OPTIONAL GARNISHES
salsa
nonfat Greek yogurt (or sour cream)
sliced fresh jalapeno
chopped fresh tomato

1
Preheat oven to 350.
2
Add olive oil, peppers and onion to a large non-stick skillet and saute until tender.
3
Add black beans, cumin, chili powder, red pepper and cooked rice to skillet; stir to combine.
4
Remove from heat and stir in cilantro and lime juice; set aside.
5
Spray bottom of baking dish with cooking spray.
6
Spoon 1/8th of mixture into each tortilla, roll up and place into baking dish, seam side down. Repeat with remaining tortillas.
7
Pour enchilada sauce evenly over enchiladas, cover with foil and bake 15 minutes.
8
Remove from oven, uncover and top with shredded cheddar cheese.
9
Bake 5 minutes longer, or until cheese has melted.
10
Serve with optional garnishes.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 teaspoon olive oil, 1/2 cup onion, chopped, 2 (8 ounce) frozen mixed peppers, strips (or use fresh. About 2 large peppers, sliced into strips), 1 (15 ounce) can reduced sodium black beans, drained and rinsed, and more.

Yes, Black Bean & Rice Enchiladas (Inexpensive Vegetarian Cuisine falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean & Rice Enchiladas (Inexpensive Vegetarian Cuisine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions