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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Robyn Coulthard -Keating
[email protected]These enchiladas were amazing! I will definitely be making them again.
Camilo Madrigal
[email protected]Overall, I thought these enchiladas were pretty good. They were easy to make and they tasted great. I would definitely make them again.
Lee Watkins
[email protected]I thought the instructions for this recipe were a bit confusing. I had to reread them a few times before I was able to understand them.
Nasser Khan
[email protected]These enchiladas were a bit too spicy for my taste. I would recommend using less chili powder next time.
Hannalee johnson
[email protected]I'm not a vegetarian, but I really enjoyed these enchiladas. The black bean and rice filling was very flavorful and satisfying. I would definitely make them again.
Tom Power
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them! I'll definitely be making them again.
Afshan Khaan
[email protected]These enchiladas were a great way to use up leftover black beans and rice. They were also a hit with my kids, who loved the avocado cream sauce.
Mian Mudakkar
[email protected]I wasn't a fan of the avocado cream sauce. I thought it was too rich and creamy. I would probably omit it next time.
Waseem Jutt
[email protected]I thought the flavor of these enchiladas was a bit bland. I ended up adding some extra spices to give them a little more kick.
Khan Zameer
[email protected]I loved how easy these enchiladas were to make. I was able to get them on the table in under an hour. They were also very affordable, which is always a plus.
Amjad Jaan
[email protected]These were delicious! I made them for my family and they all raved about them. The avocado cream sauce was the perfect finishing touch.
Abdiqani Abdullahi Mohamed
[email protected]I'm a big fan of black beans, so I knew I'd love these enchiladas. They didn't disappoint! They were cheesy, flavorful, and filling. I'll definitely be making them again.
Owen DiGiovanni
[email protected]These enchiladas were a hit! The black bean and rice filling was flavorful and hearty. The avocado cream sauce added a delicious richness. An easy weeknight meal that everyone enjoyed.