Black Bean and Rice Enchilada No ratings yet.

medium 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.