Black Bean and Rice Enchiladas

Ingredients and Weight:

• 2 cups cooked black beans (1 can, drained and rinsed)
• 1 cup cooked brown rice
• 1 onion, chopped (1/2 cup)
• 1 bell pepper, chopped (1/2 cup)
• 1 jalapeno pepper, seeded and minced (optional)
• 1 (10 ounce) can diced tomatoes with green chilies
• 1 (15 ounce) can tomato sauce
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 corn tortillas (8 inches)
• 1 cup shredded cheddar cheese
• 1/2 cup chopped cilantro

Preparation Time:

• 15 minutes

Cooking Time:

• 20 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine black beans, rice, onion, bell pepper, jalapeno (if using), tomatoes, tomato sauce, chili powder, cumin, salt, and black pepper. Mix well.
3. Place a small amount of filling in the center of each tortilla. Roll up tortillas and place seam side down in a 9x13 inch baking dish.
4. Pour any remaining filling over the enchiladas.
5. Sprinkle with cheddar cheese and cilantro.
6. Bake for 20 minutes, or until heated through and cheese is melted.

Nutritional Information:

• Calories: 300 per enchilada
• Fat: 10g
• Protein: 15g
• Carbohydrates: 45g
• Fiber: 5g

Dish Characteristics:

• Vegetarian
• Spicy (optional)
• Comforting
• Easy to make

User Comments:

• "These enchiladas were delicious! The filling was flavorful and the cheese was melted perfectly." - Susan
• "I love that these enchiladas are vegetarian. They're a great way to get my daily dose of beans and rice." - John
• "The jalapeno pepper gave these enchiladas just the right amount of kick." - Mary

Special Precautions and Tips:

• Be careful not to overcook the enchiladas, as the tortillas can become soggy.
• For a spicier dish, add more jalapeno pepper or chili powder.
• If you don't have corn tortillas, you can use flour tortillas instead.