Rice and Bean Enchiladas

Name: Rice and Bean Enchiladas
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Latin American, American, Mexican
Ingredients: 1 tablespoon olive oil; 1 green pepper, chopped; 1 medium onion, chopped; 3 garlic cloves, minced; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes and green chiles; 1/4 cup picante sauce; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/4 teaspoon crushed red pepper flakes; 2 cups cooked brown rice; 8 flour tortillas (6 inches), warmed; 1 cup salsa; 1 cup shredded reduced-fat cheddar cheese; 3 tablespoons chopped fresh cilantro leaves; Optional: Cotija cheese, sliced red onion, sliced jalapeno peppers, sliced avocado and lime wedges

Instructions

Prep:40minCook:30min

You won’t miss the meat with this rice and bean enchiladas recipe. These enchiladas are hearty and filling, and you can make them spicy or mild depending on your preferences. Stash them in the freezer for a quick-and-easy meal in the coming weeks.

Updated at: Fri, 13 Dec 2024 21:54:03 GMT