ENCHILADAS WITH RICE AND BEANS RECIPES

Name: Black Bean and Rice Enchiladas
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 servings.
Cuisine: North America, Mexican
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

BLACK BEAN AND RICE ENCHILADAS RECIPE: HOW TO MAKE IT

Black Bean and Rice Enchiladas Recipe: How to Make It 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

Total Time 01 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

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, FatContent 8g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 807mg sodium, CarbohydrateContent 39g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 11g protein. Diabetic Exchanges 2-1/2 starch

EASY CHICKEN ENCHILADA RICE RECIPE | ALLRECIPES

Easy Chicken Enchilada Rice Recipe | Allrecipes image

We always love digging into a pan of enchiladas but have not always had time to make them. So we took all the things we love about enchiladas to make a quick and easy meal that is sure to cure the craving.

Provided by Cookingnut

Categories Trusted Brands: Recipes and Tips Knorr®

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, diced
1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow Rice
1?¼ cups water
½ (19 ounce) can enchilada sauce
½ cup sweet corn
½ cup reduced-sodium black beans, rinsed and drained
1 large tomato, seeded and chopped
2 tablespoons chopped fresh cilantro
½ cup shredded Cheddar cheese

Steps:

Heat oil in large skillet over medium-high heat and cook chicken, stirring frequently, until chicken is cooked, about 5 minutes.
Stir in Knorr® Fiesta SidesTM- Mexican Rice, water, and enchilada sauce. Add corn, beans, and tomato. Bring to a boil, reduce heat to low, and simmer, covered, until rice is tender, about 7 minutes. In the last minute of cooking, add the cilantro.
Top with Cheddar cheese and serve.

Nutrition Facts : Calories 452.9 calories, CarbohydrateContent 43.9 g, CholesterolContent 80.7 mg, FatContent 11.7 g, FiberContent 4.5 g, ProteinContent 36.6 g, SaturatedFatContent 4.1 g, SodiumContent 791.5 mg, SugarContent 2.5 g

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