Black Bean Rice Enchiladas Inexpensive Vegetarian Cuisine Food

BLACK BEAN AND RICE ENCHILADAS

Steps:

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

BLACK BEAN AND RICE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
• Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
• Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

BLACK BEAN & RICE ENCHILADAS (INEXPENSIVE VEGETARIAN CUISINE

Steps:

• Preheat oven to 350.
• Add olive oil, peppers and onion to a large non-stick skillet and saute until tender.
• Add black beans, cumin, chili powder, red pepper and cooked rice to skillet; stir to combine.
• Remove from heat and stir in cilantro and lime juice; set aside.
• Spray bottom of baking dish with cooking spray.
• Spoon 1/8th of mixture into each tortilla, roll up and place into baking dish, seam side down. Repeat with remaining tortillas.
• Pour enchilada sauce evenly over enchiladas, cover with foil and bake 15 minutes.
• Remove from oven, uncover and top with shredded cheddar cheese.
• Bake 5 minutes longer, or until cheese has melted.
• Serve with optional garnishes.

VEGETARIAN BEAN ENCHILADAS

Steps:

• To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often.
• Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa. Heat through. Filling will be very soupy. You may want to let it cool to thicken before filling tortillas.
• Grease 9x13 baking pan. Place 1/3-1/2 cup of filling in each tortilla. Tuck ends of tortilla in, and roll up. Place side by side in baking pan.
• Heat cheese and cream in a saucepan until melted and creamy. Pour over enchiladas. Top each enchilada with a spoonful of remaining salsa.
• Bake at 400°F for 30 minutes. Allow to cool at least 10 minutes or filling will be too hot and runny,.

RICE & BEAN ENCHILADAS

Steps:

• Heat the rice following the pack instructions, then stir in the Cajun seasoning and most of the spring onions.
• Heat oven to 200C/180C fan/gas 6. Spread the tortillas with the refried beans, then top with rice. Spread half the salsa on the base of a baking dish. Roll up the wraps, arrange on top of the salsa, dot over half the yogurt and sprinkle over the cheese. Cook for 30 mins until golden and bubbling. Serve sprinkled with the rest of the spring onions, with the remaining yogurt and salsa on the side.