Without a doubt, one of my vegetarian daughter’s favourites when she comes for dinner. If you prefer to add meat, shredded chicken would be a wonderful accompaniment to the flavours in this dish.
1 Cubanelle Pepper, chopped
1 Red Pepper, chopped
1 Green Pepper, chopped
1/2 Medium Spanish Onion, chopped
1 Jalapeño Pepper, diced
2 Garlic Cloves, minced
2 Tomatoes, chopped
Juice of 1 Lime
2 tablespoon olive oil
1 (15 ounce) can Black beans, rinsed and drained
1 Can diced tomatoes with green chilies
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 Cup chopped fresh Cilantro leaves
2 Packets Sazón Goya Seasoning mix (opt.)
2 cups cooked Brown/Wild rice mix
16 (6 inch) Low-Carb Whole Wheat tortillas, warmed (zap in microwave for 10 seconds)
2 cups salsa (or more, needed for layering)
2 cups reduced fat shredded Cheddar or Monterey Jack cheese
Sour Cream for Garnish
In a large nonstick saucepan, heat Olive Oil over medium heat; add peppers, onion and garlic and saute until tender. Add the beans, tomatoes, canned tomatoes & chilies, Sazon Goya, lime juice, cilantro, chili powder and cumin bring to a boil.
Reduce heat; simmer, uncovered for approx. 30 minutes until mixture thickens. Add rice; cook 5 minutes longer or until heated through. Remove from heat (can be frozen at this point for assembly another day).
To Assemble Enchiladas:
Spray the bottom of a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray followed by a thin layer of the salsa.
Sprinkle about a tbsp of shredded cheese down the center of each tortilla, then spoon a rounded 1/2 cup of the bean/rice mixture on top of the cheese. Fold sides over filling and roll up. Place filled tortillas (seam side down) on top of salsa, spoon salsa over each tortilla. Cover and bake at 325 degrees for about 25 minutes.
Garnish with lime wedges and sour cream or queso fresco. Makes about 16 enchiladas.