Black Bean and Rice Enchiladamedium prep time 40 mins | cook time 30 mins | SERVINGS 8
1 tablespoon olive oil
1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 can (15 ounces) La Fe black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chiles
1/4 cup La Fe Red hot sauce
1 tablespoon chili powder
1 teaspoon La Fe ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked La Fe brown rice
8 La Fe flour tortillas (6 inches), warmed
1 cup salsa
1 cup shredded reduced-fat cheddar cheese
3 tablespoons chopped fresh cilantro leaves
Preheat oven to 350°.
In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion, and garlic; saute until tender. Add the next six ingredients; bring to a boil. Reduce heat; simmer uncovered, until heated through. Add rice; cook 5 minutes longer.
Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13×9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish.
Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro before serving.