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Amie's Black Bean and Rice Enchiladas

Amie Wilder – Beckley, WV
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Ingredients
  

  • 1 tbsp olive oil
  • 1 green pepper, diced
  • 1 medium onion, diced
  • 1 jalapeno, diced
  • 3 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes and green chilis
  • 2 tsps ground cumin
  • 1/2 tsp red pepper flakes
  • 2 tsps onion powder
  • 1 tsp chili powder
  • 2 cups cooked rice
  • 1 cup shredded Mexican cheese or cheddar cheese
  • 8 large flour tortillas
  • 1 can red enchilada sauce
  • Sour cream and fresh chopped cilantro (for optional topping)

Instructions
 

  • Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
  • Heat oil in a large skillet over medium heat. Add green pepper, onion and jalapeno. Cook until tender about 5-6 minutes. Add the garlic and cook another minute.
  • Stir in black beans, tomatoes and green chilis, cumin, red pepper flakes, onion powder and chili powder. Reduce heat and simmer 5 minutes. Fold in the rice and cheese, and cook another 5 minutes.
  • Spoon 1/2 of the rice and bean mixture down the center of the tortilla. Fold the sides over the filling and roll up. Place seam side down in the baking dish. Top with enchilada sauce. Cover and bake 25 minutes. Top with sour cream and cilantro and enjoy!