Black Bean and Rice Enchiladas

Black Bean and Rice Enchiladas

Ingredients

1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chilies
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 (4 ounces) shredded reduced-fat cheddar cheese
3 tablespoons chopped fresh cilantro leaves

Directions

In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.

Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Spoon salsa over each tortilla. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted. Yield: 8 servings.

Nutritional Analysis: 1 enchilada equals 271 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 638 mg sodium, 43 g carbohydrate, 5 g fiber, 12 g protein.
Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.

Made on Sept 17, 2010.

Variations: I didn't have a small can of black beans and I thought that the recipe as written would be too spicy for Aaron and Jared with the ro-tel. So, I used ranch style beans (not drained) and 4 fresh roma tomatoes. I think that was an excellent choice. There was still a bite to the burritos because of the salsa, but it wasn't so spicy that it wasn't edible. I really liked the cheese and cilantro on top. Sour cream would have made another nice edition, but ours had gone bad. Oops.

Review: Aaron didn't touch them, but everyone else seemed to like them. This was perfect because it used up the rice in the fridge from the stir fry I made at the beginning of the week. I also had used all the chicken in the pasta dish from last night, so the meatless aspect worked. Although, Matthew was expecting chicken so that was a bit disappointing for him.