|Servings||Prep Time||Cook Time|
|8||0 mins||0 mins|
|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.|
There are 396 calories in 1 serving of Black Bean and Rice Enchiladas.
Calorie split: 13% fat, 68% carbs, 19% protein.
|Serving Size||1 serving|