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8 servings
Meal Type:
Main Dishes
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Black Bean and Rice Enchiladas

A simple and healthy recipe that's even great frozen and cooked later.



  1. Spray large nonstick skillet with Pam, sauté the green pepper, onion and garlic until tender.
  2. Rinse and drain black beans. Add beans, tomatoes, 1/4 cup salsa, chili powder, cumin; bring to a boil.
  3. Reduce heat; simmer, uncovered, until heated through and mixture thickens.
  4. Add rice; cook 5 minutes longer or until heated through.
  5. Spoon a rounded 1/2 cup down the center of each tortilla. Roll up and place in a 13x9" baking dish also sprayed with Pam. Spoon salsa over each tortilla.
  6. Cover and bake at 350° F (175° C) for 25 minutes. Uncover; sprinkle with cheese and cilantro (optional). Bake 2-3 minutes longer.
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I found this to be very satisfying meal. I used medium salsa which made it too spicy for my children so they did not like it. I will try mild rotel and mild salsa for them next time.
25 Oct 10 by member: sandy5


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Nutrition summary:

There are 396 calories in 1 serving of Black Bean and Rice Enchiladas.
Calorie break-down: 13% fat, 68% carbs, 19% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories from Fat 54
Calories 396
% Daily Values*
Total Fat 5.96g 9%
  Saturated Fat 2.164g 11%
  Polyunsaturated Fat 1.176g  
  Monounsaturated Fat 2.126g  
Cholesterol 8mg 3%
Sodium 876mg 36%
Potassium 1174mg  
Total Carbohydrate 68.71g 23%
  Dietary Fiber 11.4g 46%
  Sugars 4.99g  
Protein 19.12g  
Vitamin A 140% Vitamin C 236%
Calcium 178% Iron 223%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
of RDI*
(396 calories)
20% of RDI
Calorie Breakdown:
Carbohydrate (68%)
Fat (13%)
Protein (19%)
* Based on a RDI of 2000 calories