Black Bean and Rice Enchiladas
Average Rating
4.0 Average FatSecret member ranking
A simple and healthy recipe that's even great frozen and cooked later.
Servings Prep Time Cook Time
8 0 mins 0 mins
Ingredients
Directions
1. Spray large nonstick skillet with Pam, sauté the green pepper, onion and garlic until tender.
2. Rinse and drain black beans. Add beans, tomatoes, 1/4 cup salsa, chili powder, cumin; bring to a boil.
3. Reduce heat; simmer, uncovered, until heated through and mixture thickens.
4. Add rice; cook 5 minutes longer or until heated through.
5. Spoon a rounded 1/2 cup down the center of each tortilla. Roll up and place in a 13x9" baking dish also sprayed with Pam. Spoon salsa over each tortilla.
6. Cover and bake at 350° F (175° C) for 25 minutes. Uncover; sprinkle with cheese and cilantro (optional). Bake 2-3 minutes longer.
Nutrition summary
There are 396 calories in 1 serving of Black Bean and Rice Enchiladas.
Calorie split: 13% fat, 68% carbs, 19% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
396
 
% Daily Values*
Total Fat
5.96g
8%
Saturated Fat
2.164g
11%
Trans Fat
-
Polyunsaturated Fat
1.176g
Monounsaturated Fat
2.126g
Cholesterol
8mg
3%
Sodium
876mg
38%
Total Carbohydrate
68.71g
25%
Dietary Fiber
11.4g
41%
Sugars
4.99g
Protein
19.12g
Vitamin D
-
Calcium
221mg
17%
Iron
5.01mg
28%
Potassium
1174mg
25%
Vitamin A
73mcg
8%
Vitamin C
17.7mg
20%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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