Tuesday, July 19, 2011

Black bean and rice enchiladas, from Gael

Black bean and rice enchiladas, from Gael

     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
  • 1/4 cup picante sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups cooked brown rice (I used boxed Spanish rice)
  • 8 (6 inch) flour tortillas, warmed (I used whole-wheat)
  • 1 cup salsa
  • 1 cup reduced fat shredded Cheddar cheese
  • optional: canned enchilada sauce

  • 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 (Rob doesn't like rice in Mexican food so I kept half of the mix rice-free); cook 5 minutes longer or until heated through.               

    Spoon a rounded 1/2 cup down the center of each tortilla. (I also added some cheese inside 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. (My salsa was pretty solid so I filled it out with some canned enchilada sauce) Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese. Bake 2-3 minutes longer or until cheese is melted.               

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