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Friday, August 24, 2007

Black Bean and Rice Enchiladas

1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 T olive oil
1 (15oz) can black beans, rinsed and drained
1 (15oz) can diced tomatoes (or fresh chopped tomatoes)
1/4 cup hot sauce (Frank's)
1 T chili powered
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
2 cups cooked brown rice
8 (6") whole wheat flour tortillas, warmed
1 cup salsa
1 cup reduced fat shredded Cheddar cheese
3 T chopped fresh cilantro

In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, hot sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice and cook for 5 mins, 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" x 9" x 2" baking dish coated with non stick spray. Spoon salasa over each tortillas. Cover with foil and bake at 350 F for 25 mins.
Uncover, sprinkle with cheese and cilantro. Bake 2-3 mins until cheese melted. Serve with lowfat sour cream.
Serves 8
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