Black Bean Enchiladas

Black Bean Enchiladas

Chef Tom
No ratings yet
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mexican
Servings 8 people
Calories 215 kcal


  • 1 tablespoon olive oil
  • 1 bell 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 with green chiles
  • 1/4 cup salsa
  • 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 low-fat cheddar cheese
  • 3 tablespoons chopped fresh cilantro leaves
  • Sliced red onion for topping
  • jalapeno slices for topping


  • Preheat oven to 350°F.
  • 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.
  • Place a 1/2 cup of rice mixture down the center of each tortilla. Fold the sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with non-stick cooking spray. 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.


Calories: 215kcalCarbohydrates: 33gProtein: 8gFat: 6gSaturated Fat: 1gCholesterol: 3mgSodium: 598mgPotassium: 289mgFiber: 3gSugar: 4gVitamin A: 1005IUVitamin C: 21mgCalcium: 118mgIron: 2mg
Keyword beans
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Recipe Rating

  • (4.8 /5)
  • 2 ratings

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