BLACK BEAN & RICE ENCHILADAS (INEXPENSIVE VEGETARIAN CUISINE
I found this recipe in the "Healthy Bites" publication in my local Weis grocery store and I am posting for safe keeping. It was featured in the "Serve Up Savings" section of the magazine. You could probably add taco meat to make this a carnivorous dish.
Provided by PSU Lioness
Categories Brown Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
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.
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Melvina Worplah
[email protected]These enchiladas are so good! I've made them several times and they're always a hit.
Veronica Craig
[email protected]I'm allergic to black beans, so I substituted pinto beans. The enchiladas were still delicious!
Dahana Blemur
[email protected]These enchiladas were a bit dry. I think next time I'll add some more sauce.
Bellal Hosen
[email protected]I followed the recipe exactly and the enchiladas turned out great! I will definitely be making these again.
Donna Montgomery
[email protected]The enchiladas were good, but they weren't anything special. I think I'll try a different recipe next time.
diganto 2842
[email protected]These enchiladas were a bit too spicy for my taste, but they were still good. Next time I'll use less chili powder.
Louis Chinkhunda
[email protected]I'm not a fan of black beans, but I still liked these enchiladas. The rice and vegetables were flavorful and the enchilada sauce was delicious.
Bobby R Clark
[email protected]These enchiladas are delicious and affordable. They're a great option for a budget-friendly meal.
Usama Baloch
[email protected]I love that these enchiladas are vegetarian. They're a great way to get my kids to eat their vegetables.
Shea Bird
[email protected]These enchiladas are so easy to make and they're always a hit with my family.
Mostaqmujahid Minhaz
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved them, even the meat-eaters.
Y im Here?
[email protected]These enchiladas are a great way to use up leftover black beans and rice. They're also a good option for a quick and easy weeknight meal.
Erfun Hossain
[email protected]I'm not a vegetarian, but I really enjoyed these enchiladas. They were filling and flavorful, and the enchilada sauce was perfect.
Dggy Dfh
[email protected]The enchiladas were a bit bland for my taste, but they were still good. I think next time I'll add some extra spices to the filling.
Mursalin Mn
[email protected]These enchiladas are so delicious and flavorful. I love that they're vegetarian, so I can feel good about eating them.
Adi Vaciseva Laulau
[email protected]I've made these enchiladas several times and they're always a crowd-pleaser. They're easy to make and the leftovers are even better the next day.
Kamohelo Mophethe
[email protected]These enchiladas were a hit! The combination of black beans, rice, and vegetables was flavorful and satisfying. The enchilada sauce was also delicious and had just the right amount of spice.