Black Bean and Rice Enchiladas Best Family Recipes

vams

Monday, 12 November 2018

Black Bean and Rice Enchiladas

"These vegetarian black bean and rice enchiladas are simply as pleasurable as the ones served in eating places."

Ingredients :

1 tablespoon olive oil
1 inexperienced bell pepper, chopped
1 onion, chopped
three cloves garlic, minced
1 (15 ounce) can black beans, rinsed and tired
1 (14.5 ounce) can diced tomatoes and inexperienced chilies
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon floor cumin
1/four teaspoon pink pepper flakes
2 cups cooked brown rice
eight (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded Cheddar cheese
3 tablespoons chopped clean cilantro leaves
1/4 cup shredded Cheddar cheese

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H5M

Preheat oven to 350 ranges F (one hundred seventy five ranges C). Lightly grease a 9x13-inch baking dish.
Heat oil in a large skillet over medium heat; cook dinner and stir green pepper, onion, and garlic till soft, about 7 mins. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and crimson pepper flakes; convey to a boil. Reduce warmth to low and simmer, exposed, until heated via and aggregate thickens, approximately 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook till heated thru, about 5 mins.
Spoon a rounded half of cup bean aggregate down the center of each tortilla. Fold aspects 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 mins. Uncover and sprinkle with cilantro and 1/four cup Cheddar cheese. Bake until cheese is melted, 2 to a few minutes.

Notes :

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