BLACK BEAN & RICE ENCHILADAS (INEXPENSIVE VEGETARIAN CUISINE

Black Bean & Rice Enchiladas (Inexpensive Vegetarian Cuisine image

Provided by PSU Lioness

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 teaspoon olive oil
1/2 cup onion, chopped
2 (8 ounce) frozen mixed peppers, strips (or use fresh. About 2 large peppers, sliced into strips)
1 (15 ounce) can reduced sodium black beans, drained and rinsed
1/2 teaspoon ground turkish cumin
1/2 teaspoon chili powder (they recommend salt-free chili powder)
1/2 teaspoon ground red pepper
2 cups whole grain rice, cooked (they recommend Uncle Ben's Ready Rice)
2 teaspoons fresh cilantro, chopped
2 teaspoons fresh lime juice (or bottled)
8 whole wheat tortillas (8 inch tortillas)
3/4 cup green enchilada sauce
1/2 cup reduced-fat sharp cheddar cheese, shredded
salsa
nonfat Greek yogurt (or sour cream)
sliced fresh jalapeno
chopped fresh tomato

Steps:

Preheat oven to 350.
Add olive oil, peppers and onion to a large non-stick skillet and saute until tender.
Add black beans, cumin, chili powder, red pepper and cooked rice to skillet; stir to combine.
Remove from heat and stir in cilantro and lime juice; set aside.
Spray bottom of baking dish with cooking spray.
Spoon 1/8th of mixture into each tortilla, roll up and place into baking dish, seam side down. Repeat with remaining tortillas.
Pour enchilada sauce evenly over enchiladas, cover with foil and bake 15 minutes.
Remove from oven, uncover and top with shredded cheddar cheese.
Bake 5 minutes longer, or until cheese has melted.
Serve with optional garnishes.