BLACK BEAN AND RICE ENCHILADAS
Loaded black bean and rice enchiladas are hearty and healthy. These enchiladas are loaded with good for you protein and are super filling. Use soy chorizo or regular chorizo to make them and this will be your new favorite enchilada recipe!
Provided by Little Spice Jar
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat the olive oil in a medium skillet or medium heat. Add the garlic and onion and cook, stirring frequently, until onions become translucent, about 2-3 minutes. Stir in the rice and toast for 2 minutes.
- Stir in the salsa, chicken broth, cumin, chili powder, and salt, bring to a boil, about 2 minutes. Reduce the heat and simmer until rice is cooked through, about 35-40 minutes. Add the black beans and chorizo and let heat all the way through. Stir in the tomatoes, cilantro, and lime juice.
- Position a baking rack in the center of the oven and preheat the oven to 375 degrees F.
- Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
- Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside. Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 1/3 cup of the black bean and rice filling and about a tablespoon of the shredded cheese. Roll the enchiladas and place it seam side down in the baking dish.
- Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with the remaining cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly. Serve with toppings of choice.
BLACK BEAN AND RICE ENCHILADAS
I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. -Christie Ladd, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add 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 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 remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.
Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 807mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
BLACK BEAN AND RICE ENCHILADAS
These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.
Provided by Diane Manzella
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
- Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
- Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 44.4 g, Cholesterol 18.5 mg, Fat 11 g, Fiber 7.7 g, Protein 12.8 g, SaturatedFat 4.7 g, Sodium 994 mg, Sugar 3.1 g
RICE & BEAN ENCHILADAS
Filling and great value for money, try these Mexican-inspired vegetarian wraps for a speedy and spicy supper
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat the rice following the pack instructions, then stir in the Cajun seasoning and most of the spring onions.
- Heat oven to 200C/180C fan/gas 6. Spread the tortillas with the refried beans, then top with rice. Spread half the salsa on the base of a baking dish. Roll up the wraps, arrange on top of the salsa, dot over half the yogurt and sprinkle over the cheese. Cook for 30 mins until golden and bubbling. Serve sprinkled with the rest of the spring onions, with the remaining yogurt and salsa on the side.
Nutrition Facts : Calories 634 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 4.81 milligram of sodium
BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
BLACK BEANS AND RICE
The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
- Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g
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