Black Bean and Rice Enchiladas

Ingredienti

• 1 cucchiaio da tavolo chili powder
• 1 cucchiaio da tavolo cumin, ground
• 1 1/4 tazze salsa
• 4 sprigs cilantro
• 3 spicchio garlic
• 1 piccola yellow onion
• 1 medio green pepper, chopped
• 8 medium flour tortillas
• 2 tazze brown rice
• 14 1/4 oncia tomatoes with green chilies
• 15 oncia black beans
• 4 oncia cheddar cheese, low fat

Preparazione

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.