Black Bean & Rice Enchiladas (Inexpensive Vegetarian Cuisine

Name: Black Bean & Rice Enchiladas (Inexpensive Vegetarian Cuisine
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
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; salsa; nonfat Greek yogurt (or sour cream); sliced fresh jalapeno; chopped fresh tomato

Submitted by PSU_Lioness

"I found this recipe in the "Healthy Bites" publication in my local Weis grocery store and I am posting for safe keeping. It was featured in the "Serve Up Savings" section of the magazine. You could probably add taco meat to make this a carnivorous dish."

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Ready In:: 40mins
Ingredients:: 17
Serves:: 8

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

directions

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

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Reviews

I made these for a bunch of college students that I live with. I didn't eat it myself, but I was told that they were good and all of the enchiladas were eaten within two days. Also, this really was an inexpensive meal to make.

spetera813

RECIPE SUBMITTED BY

PSU_Lioness

Coal Township, Pennsylvania

Founding member of 'Zaar from way back in 2005 when this site was in its heyday. I didn't really start trying to cook until I was in my 20's, but Recipe Zaar really helped build my love for food and showed me the beauty of culinary experimentation. I'm still here as of 2024 so I hope you enjoy the recipes that I've managed to compile over the last two decades. Thanks for stopping by!

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