Name: Rice and Bean Enchiladas
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 8 servings
Cuisine: North America, Mexican, Southwest
Ingredients: 1 tablespoon olive oil; 1 green pepper, chopped; 1 medium onion, chopped; 3 garlic cloves, minced; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes and green chiles; 1/4 cup picante sauce; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/4 teaspoon crushed red pepper flakes; 2 cups cooked brown rice; 8 flour tortillas (6 inches), warmed; 1 cup salsa; 1 cup shredded reduced-fat cheddar cheese; 3 tablespoons chopped fresh cilantro leaves; Optional: Cotija cheese, sliced red onion, sliced jalapeno peppers, sliced avocado and lime wedges

You won’t miss the meat with this rice and bean enchiladas recipe. These enchiladas are hearty and filling, and you can make them spicy or mild depending on your preferences. Stash them in the freezer for a quick-and-easy meal in the coming weeks.

Ingredients

1 tablespoon olive oil

1 green pepper, chopped

1 medium onion, chopped

3 garlic cloves, minced

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes and green chiles

1/4 cup picante sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

2 cups cooked brown rice

8 flour tortillas (6 inches), warmed

1 cup salsa

1 cup shredded reduced-fat cheddar cheese

3 tablespoons chopped fresh cilantro leaves

Optional: Cotija cheese, sliced red onion, sliced jalapeno peppers, sliced avocado and lime wedges

Instructions

1 Prepare the rice mixture

2 Preheat the oven to 350°F. In a large nonstick skillet, heat the olive oil over medium heat. Add the green pepper, onion and garlic. Saute until tender. Add the beans, diced tomatoes with green chiles, picante sauce, chili powder, ground cumin and crushed red pepper flakes. Bring the mixture to a boil. Reduce the heat, and simmer, uncovered, until heated through. Add the cooked brown rice. Cook for an additional five minutes. Editor’s Tip: Here's how to cook brown rice. If you're running short on time, reach for quick or instant brown rice.

3 Fill the tortillas

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

5 Bake the rice and bean enchiladas

6 Bake, covered, for 25 minutes. Uncover, and sprinkle with cheese. Bake until the cheese is melted, two to three minutes longer. Sprinkle with cilantro. Serve with desired toppings. Editor’s Tip: You can serve these rice and bean enchiladas with any toppings you’d use for homemade tacos. Try sliced or pickled red onion, jalapeno, thinly sliced radishes, sliced avocado or guacamole, lime wedges, sour cream or strained yogurt, hot sauce and/or additional salsa.