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Black Bean and Rice Enchiladas

Diane Manzella
  • 65 minutes
  • Serves 8

INGREDIENTS

1 15 ounce can

Black beans

3 tbsp

Cilantro, fresh leaves

3 cloves

Garlic

1

Green bell pepper

1

Onion

1 14.5 ounce can

Tomatoes and green chilies

1/4 cup

Picante sauce

1 cup

Salsa

2 cups

Brown rice, cooked

1 tbsp

Chili powder

1/4 tsp

Red pepper flakes

1 tbsp

Olive oil

1 tsp

Cumin, ground

8

(6 inch) flour tortillas

1 1/4 cups

Cheddar