Black Bean and Rice Enchiladas

·      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


1.    Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer.
2.   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 13x9-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.

Nutrition Facts
1 enchilada: 279 calories, 8g fat (2g saturated fat), 10mg cholesterol, 807mg sodium, 39g carbohydrate (4g sugars, 5g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.

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