Here is the recipe I use to make my black bean and rice enchiladas
1 green pepper, chopped
1 onion, chopped
3 garlic cloves, minced
1 tbsp olive oil
1- 15 oz can of black beans
1- 14 1/2 oz can of diced tomatoes
1/4 cup picante sauce
1 tbsp chili powder
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
2 cups cooked brown rice
8- 6 in tortillas
1 cup salsa (homemade salsa recipe below)
1 cup shredded cheddar-jack cheese
2 tbsp chopped fresh cilantro
Preheat oven to 350 degrees
1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add the cooked rice; cook 5 min longer or until heated through.
2. Spoon about 1/2 a cup of the rice mixture into the center of the tortilla. Fold sides over filling and roll up. Place in a 13 x 9 baking dish coated with cooking spray. Spoon salsa over each tortilla. Cover and bake for 25 min. Uncover, sprinkle cheese and cilantro. Bake for another 2-3 min or until cheese is melted.
Tip: If you don’t like it too spicy reduce the picante sauce and chili powder.
3 large ripe tomatoes
3/4 cup onions, chopped
3/4 cup bell peppers (red or green), chopped
1-2 jalapenos, chopped (including seeds)
2 garlic cloves minced
1 tbsp lemon or lime juice
2 tbsp olive oil
2 tbsp chopped cilantro
2 tsp hot sauce
1 tsp chili powder
Salt and pepper to taste
1. Combine all ingredients in a large mixing bowl. I usually like my salsa pureed, so after I mix the ingredients together, I put it in a blender and just blend it for about 30 sec. Refrigerate for at least 2 hours and serve with your favorite tortilla chips!