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Rice and Black Bean Enchiladas

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Makes 4 servings

Ingredients Edit

Directions Edit

Cook Onion, pepper and garlic in oil in 10-inch skillet 5 to 6 minutes or until tender. Stir in rice, 1/2 of enchilada sauce, beans, tomatoes and 1-1/4 cups salsa; heat through. Remove from heat; let stand 5 minutes. Stir in 1 cup Cheese. Spoon about 1/2 cup bean mixture down center of each tortilla; roll up. Place seam side down in 13x9-inch baking dish. Mix together remaining enchilada sauce, and remaining salsa; spoon evenly over tortillas. Cover with foil. Bake at 350 degrees 20 minutes or until hot. Sprinkle with remaining 1 cup Cheese; bake an additional 5 minutes or until Cheese is melted. Top with avocado slices, sour cream and green onions.

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