You won’t even miss the meat with these flavor-packed enchiladas.
Ingredients
- 1 green pepper, chopped
- ¼ c. onion, chopped
- 3 cloves garlic, minced
- 1 T. olive oil
- 15 oz. can black beans, drained and rinsed
- 14 oz. can diced tomatoes with green chiles
- ¼ c. taco sauce
- 1 T. chili powder
- 1 t. ground cumin
- ¼ t. red pepper flakes
- 2 c. cooked brown rice
- 8 10-inch flour tortillas
- 1 c. salsa
- 1 c. shredded Cheddar cheese
- 3 T. fresh cilantro, chopped
How to Make It
- In a skillet over medium heat, sauté green pepper, onion and garlic in oil until tender. Add beans, tomatoes with juice, taco sauce and seasonings.
- Simmer until heated through and mixture thickens. Stir in cooked rice; simmer for 5 minutes. Spoon filling down the center of each tortilla. Roll up tortillas; place in a lightly greased 13"x9" baking pan.
- Spoon salsa over enchiladas. Bake, covered, at 350 degrees for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake an additional 3 minutes, or until cheese is melted.