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
  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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