Black Bean and Rice Enchiladas
Rating:
fatsecret members overall average rating
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Black Bean and Rice Enchiladas
A simple and healthy recipe that's even great frozen and cooked later.
Ingredients
Directions
- Spray large nonstick skillet with Pam, sauté the green pepper, onion and garlic until tender.
- Rinse and drain black beans. Add beans, tomatoes, 1/4 cup salsa, chili powder, cumin; bring to a boil.
- Reduce heat; simmer, uncovered, until heated through and mixture thickens.
- Add rice; cook 5 minutes longer or until heated through.
- 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.
- Cover and bake at 350° F (175° C) for 25 minutes. Uncover; sprinkle with cheese and cilantro (optional). Bake 2-3 minutes longer.
121 members have added this recipe to their cookbook.
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Reviews
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:
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There are 396 calories in 1 serving of Black Bean and Rice Enchiladas. |
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Calorie break-down: 13% fat, 68% carbs, 19% protein. |
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Nutrition Facts
Amount Per Serving
Calories
396
% Daily Values*
Total Fat
5.96g
8%
Saturated Fat
2.164g
11%
Trans Fat
-
Polyunsaturated Fat
1.176g
Monounsaturated Fat
2.126g
Cholesterol
8mg
3%
Sodium
876mg
38%
Total Carbohydrate
68.71g
25%
Dietary Fiber
11.4g
41%
Sugars
4.99g
Protein
19.12g
Vitamin D
-
Calcium
221mg
17%
Iron
5.01mg
28%
Potassium
1174mg
25%
Vitamin A
73mcg
8%
Vitamin C
17.7mg
20%
20%
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of RDI*
(396 calories)
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Calorie Breakdown:
Carbohydrate (68%)
Fat (13%)
Protein (19%)
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* Based on a RDI of 2000 calories
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