Black Bean Rice Enchiladas Inexpensive Vegetarian Cuisine Recipes

BLACK BEAN & RICE ENCHILADAS (INEXPENSIVE VEGETARIAN CUISINE

Black Bean & Rice Enchiladas (Inexpensive Vegetarian Cuisine image

I found this recipe in the "Healthy Bites" publication in my local Weis grocery store and I am posting for safe keeping. It was featured in the "Serve Up Savings" section of the magazine. You could probably add taco meat to make this a carnivorous dish.

Provided by PSU Lioness

Categories Brown Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

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

Steps:

Preheat oven to 350.
Add olive oil, peppers and onion to a large non-stick skillet and saute until tender.
Add black beans, cumin, chili powder, red pepper and cooked rice to skillet; stir to combine.
Remove from heat and stir in cilantro and lime juice; set aside.
Spray bottom of baking dish with cooking spray.
Spoon 1/8th of mixture into each tortilla, roll up and place into baking dish, seam side down. Repeat with remaining tortillas.
Pour enchilada sauce evenly over enchiladas, cover with foil and bake 15 minutes.
Remove from oven, uncover and top with shredded cheddar cheese.
Bake 5 minutes longer, or until cheese has melted.
Serve with optional garnishes.

VEGETARIAN BLACK BEAN ENCHILADAS

Vegetarian Black Bean Enchiladas image

A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.

Provided by Alexis

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 6

Number Of Ingredients 22

Ingredients

cooking spray
2 tablespoons olive oil
1 onion, chopped
1 small red bell pepper, chopped
1 (14.25 ounce) can vegetarian refried black beans
1 cup corn kernels, thawed
1 (4 ounce) package cream cheese, softened
1 teaspoon ground cumin
salt and ground black pepper to taste
1 cup loosely packed and chopped fresh cilantro
1 (4 ounce) can canned green chiles, undrained
½ cup tomato salsa
½ cup tomato sauce
½ cup vegetable broth
½ lime, juiced
2 cloves garlic, peeled
2 teaspoons dried oregano
6 flour tortillas
2 cups shredded Cheddar cheese, divided
1 cup chopped avocado
1 cup chopped tomatoes
½ cup sour cream, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.

Nutrition Facts : Calories 684.4 calories, Carbohydrate 65 g, Cholesterol 68.7 mg, Fat 38.1 g, Fiber 10.3 g, Protein 23.9 g, SaturatedFat 17.2 g, Sodium 1576.9 mg, Sugar 8.4 g

BLACK BEAN AND RICE ENCHILADAS

Black Bean and Rice Enchiladas image

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

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
Sliced red onion and jalapeno peppers, optional

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

Black Bean and Rice Enchiladas image

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

Ingredients

1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
¼ cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded Cheddar cheese
3 tablespoons chopped fresh cilantro leaves
¼ cup shredded Cheddar cheese

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

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