Black Bean and Rice Enchiladas
A simple and healthy recipe that's even great frozen and cooked later.
Servings: 8
Average Rating: Average FatSecret member ranking
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.
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