Ingredients
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1 tbsp of Olive Oil
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1 chopped green Bell Peppers
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1 chopped medium Onion
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3 minced Garlic
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1 x 15-oz can of rinsed, drained Black Beans
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1 x 14½-oz can of green Chili
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¼ cup of Picante Sauce
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1 tbsp of Chili Powder
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1 tsp of Cumin
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¼ tsp of Red Pepper Flakes
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2 cups of Brown Rice
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8 x 6-inch warmed Tortillas Flour
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1 cup of mild or hot Salsa
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1 cup of Cheddar Cheese
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3 tbsp of Cilantro
Directions
Mexican food is loved by so many people, and here is another way you can make it healthier. It’s a copycat of dishes served in Mexican restaurants, but lower in fat and just as enjoyable.
Steps
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1
Done
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Preheat the oven to 350F. |
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2
Done
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Heat the oil on med. heat in non-stick, large skillet. Add the onion, garlic and green pepper and sauté till they are tender. |
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3
Done
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Add the next six ingredients from list. Bring to boil, then reduce the heat and leave uncovered to simmer till heated completely through. Add the rice and cook for five more minutes. |
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4
Done
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Spoon ½ cup each of the rice mixture in center of tortillas. Fold the sides over the filling and roll them up. |
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5
Done
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Place enchiladas with the seam facing down in cooking spray coated 9x13” casserole dish. Spoon the rest of the rice mixture on sides of the dish. |
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6
Done
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Top the tortillas with salsa. Cover pan and bake for 20-25 minutes, then uncover the dish and sprinkle cheese over the top. |
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7
Done
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Bake till cheese melts. This usually only takes a few additional minutes. Sprinkle with the cilantro and serve. |
