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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350. | 2. Add olive oil, peppers and onion to a large non-stick skillet and saute until tender. | 3. Add black beans, cumin, chili powder, red pepper and cooked rice to skillet; stir to combine. | 4. Remove from heat and stir in cilantro and lime juice; set aside. | 5. Spray bottom of baking dish with cooking spray. | 6. Spoon 1/8th of mixture into each tortilla, roll up and place into baking dish, seam side down. Repeat with remaining tortillas. | 7. Pour enchilada sauce evenly over enchiladas, cover with foil and bake 15 minutes. | 8. Remove from oven, uncover and top with shredded cheddar cheese. | 9. Bake 5 minutes longer, or until cheese has melted. | 10. Serve with optional garnishes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	teaspoon		19.89	0.0	0.0	2.25
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
pepper	2		sliced mixed	65.6	15.2192	2.8208	0.5576
black bean	1	can	reduced sodium drained rinsed	991.8141	181.3769	62.8246	4.1301
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
red pepper	1/2	teaspoon	ground	0.625	0.1377	0.0292	0.0069
grain rice	2	cups	cooked	-	-	-	-
cilantro	2	teaspoons	chopped	0.1533	0.0245	0.0142	0.0035
lime juice	2	teaspoons	bottled	2.5208	0.8490000000000001	0.0423	0.0071
wheat tortilla	8			-	-	-	-
green enchilada sauce	3/4	cup		-	-	-	-
sharp cheddar cheese	1/2	cup	shredded reduced fat	-	-	-	-
salsa				-	-	-	-
greek yogurt				-	-	-	-
jalapeno			sliced	-	-	-	-
tomato			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.