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Ingredients

1 tablespoon olive oil 1 green bell pepper, chopped 1 onion, chopped 3 cloves garlic, minced 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can diced tomatoes and green chilies ¼ cup picante sauce 1 tablespoon chili powder 1 teaspoon ground cumin ¼ teaspoon red pepper flakes 2 cups cooked brown rice 8 (6 inch) flour tortillas, warmed 1 cup salsa 1 cup shredded Cheddar cheese 3 tablespoons chopped fresh cilantro leaves ¼ cup shredded Cheddar cheese

Nutrition Info

322.1 calories carbohydrate: 44.4 g cholesterol: 18.5 mg fat: 11 g fiber: 7.7 g protein: 12.8 g saturatedFat: 4.7 g servingSize: - sodium: 994 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Heat oil in a large skillet over medium heat, cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes, bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese, cook until heated through, about 5 minutes.
Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish, spoon salsa over each tortilla. Cover baking dish with aluminum foil.
Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

8 servings

These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.