This recipe has been saved for quite a while in my "to try stash". So, the other day when I absolutely could not figure out what in the world to make for dinner, I pulled out my trusty stack of saved recipes.
Sure enough, this caught my eye again, so I decided to dive in and give it a shot. We were so excited that I did because they sure were good!!!! Not only were they good, but they were also extremely easy. We love Mexican food too, so that made them an even bigger hit.
These will be made again real soon around here. Hopefully you will enjoy them as much as we did. If you do, please come back and let me know.
Black Bean and Rice Enchiladas:
1 green pepper, chopped 1 medium onion, finely diced 3 minced garlic cloves 1 T olive oil 1, 15 oz. can black beans, rinsed and drained 1 can diced tomatoes and green chiles 1/4 cup salsa 1 T chili powder 1 teaspoon ground cumin 1/4 tsp. crushed red pepper flakes 2 cups cooked brown rice 8 flour tortillas 1 cup salsa 1 cup shredded cheese 3 T cilantro
In large non-stick skillet, saute onion, garlic and green pepper in oil until tender. Add beans, tomatoes, salsa, chili powder, cumin and red pepper flakes. Bring to boil. Reduce heat. Simmer uncovered until heated through and mixture thickens. Add cooked rice. Cook five minutes or heated through.
Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over the filling and roll up. Place in a 13x9 coated baking dish. Spoon remaining salsa over each tortilla. Cover and bake at 350 for 25 minutes. Uncover and sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.