Black Bean and Rice Enchiladas

Cooking Time70 Minutes

Makes8 Servings


1 tablespoon olive oil

1 green pepper, chopped

1 medium onion, chopped

3 garlic cloves, minced

1 can (15 oz.) black beans, rinsed and drained

1 can (15 oz.) diced tomatoes and green chiles

¼ cup Picante sauce

1 tablespoon chili powder

1 teaspoon ground cumin

¼ teaspoon crushed red pepper flakes

2 cups cooked brown Reveille Rice (according to package instructions)

8 (6 in.) flour tortillas, warmed

1 cup salsa

1 cup shredded reduced-fat cheddar cheese

3 tablespoons chopped fresh cilantro

Optional add-ons: cotija cheese, sliced red onion, sliced jalapeno peppers, sliced avocado, and lime wedges


Preheat the oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion, and garlic; saute until tender. Add the next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer.

Spoon a rounded 1/2 cup of rice mixture down the center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon the remaining rice mixture along the sides of the dish. Top tortillas with salsa.

Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until the cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and serve with desired toppings, lime wedges, and additional salsa.