Black Bean & Rice Enchiladas (inexpensive Vegetarian Cuisine

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/2 teaspoon olive oil
• 1/2 cup onion, chopped
• 2 (8 ounce) frozen mixed peppers, strips (or use fresh. about 2 large peppers, sliced into strips)
• 1 (15 ounce) can reduced sodium black beans, drained and rinsed
• 1/2 teaspoon ground turkish cumin
• 1/2 teaspoon chili powder (they recommend salt-free chili powder)
• 1/2 teaspoon ground red pepper
• 2 cups whole grain rice, cooked (they recommend uncle ben's ready rice)
• 2 teaspoons fresh cilantro, chopped
• 2 teaspoons fresh lime juice (or bottled)
• 8 whole wheat tortillas (8 inch tortillas)
• 3/4 cup green enchilada sauce
• 1/2 cup reduced-fat sharp cheddar cheese, shredded
• salsa
• nonfat greek yogurt (or sour cream)
• sliced fresh jalapeno
• chopped fresh tomato

Recipe

• 1 preheat oven to 350.
• 2 add olive oil, peppers and onion to a large non-stick skillet and saute until tender.
• 3 add black beans, cumin, chili powder, red pepper and cooked rice to skillet; stir to combine.
• 4 remove from heat and stir in cilantro and lime juice; set aside.
• 5 spray bottom of baking dish with cooking spray.
• 6 spoon 1/8th of mixture into each tortilla, roll up and place into baking dish, seam side down. repeat with remaining tortillas.
• 7 pour enchilada sauce evenly over enchiladas, cover with foil and bake 15 minutes.
• 8 remove from oven, uncover and top with shredded cheddar cheese.
• 9 bake 5 minutes longer, or until cheese has melted.
• 10 serve with optional garnishes.