Ingredientes para Black Bean Rice Enchiladas Inexpensive Vegetarian Cuisine
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 bell pepper (any color), chopped
- 1 (15-ounce) can black beans (rinsed and drained)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups cooked rice
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
- 8-10 corn tortillas
- 1 (24-ounce) jar of your favorite enchilada sauce
- 1 cup shredded cheddar cheese
- Salsa
- Not found in recipe (could be a substitute for sour cream topping)
- Not found in recipe
- Not found in recipe
- Cooking spray (for greasing baking dish)
- Sour cream (optional topping)
- Avocado (optional topping)
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Cómo preparar Black Bean Rice Enchiladas Inexpensive Vegetarian Cuisine
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add 1 bell pepper (any color), chopped, and 1/2 medium onion, chopped. Sauté until softened, about 5-7 minutes.
- Stir in 1 (15-ounce) can black beans (rinsed and drained), 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon red pepper flakes (optional), and 2 cups cooked rice.
- Mix well to combine all ingredients.
- Remove from heat and stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime.
- Set aside to cool slightly.
- Lightly grease a 9x13 inch baking dish with cooking spray.
- Fill each of 8-10 corn tortillas with about 1/8th of the black bean mixture. Roll up tightly and place seam-down in the prepared baking dish.
- Pour 1 (24-ounce) jar of your favorite enchilada sauce evenly over the enchiladas.
- Cover the baking dish with aluminum foil.
- Bake for 15 minutes.
- Remove foil, top with 1 cup shredded cheddar cheese.
- Bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- Serve immediately with your favorite toppings, such as sour cream, avocado, and extra cilantro.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
10g
Fat
5g
Carbs
22g
