Vegetarian Black Bean Enchiladas

Craig's job is having a "Biggest Loser" contest.  He decided he wanted to participate.  And I did too... from afar.  :)  Pinterest  makes finding healthy recipes so easy.  The first one that we tried was a hit.  Not only with Craig and I... but Jackson loved it too.  He called it his "taco cake"??  He also referred to the tortilla as a pancake and said "another pancake please honey"  Because his Honey makes him pancakes.  He's funny.

Anyway, here is the recipe!  I bought whole wheat tortillas that are around 100 calories a piece.  But, we had some leftover big tortillas that I wanted to use up first.. so one serving for us was one "burrito" instead of 2 enchiladas.






Vegetarian Black Bean Enchiladasserves 6


What You Need:

12, 6″ flour tortillas (~100 calories each)
2 cups cooked brown rice
1, 15 oz can black beans, drained and rinsed
1, 16 oz bag frozen bell pepper strips, cooked and drained
1 packet taco seasoning
2  1/4 cups medium salsa, divided
1 1/2 cups shredded Mexican blend cheese

What you Do:
Preheat the oven to 350 degrees F. Coat a 13×9″ baking dish with nonstick cooking spray and spread 1/2 cup of salsa over the bottom. Lay your tortillas out on a clean work surface.
In a large bowl, mix the rice, beans, peppers, taco seasoning, and 3/4 cup salsa. Divide evenly among the tortillas. Roll each tortilla tightly and place seam side down in the prepared baking dish. You may have to place some of the filled tortillas horizontally to make them fit. Pour the remaining 1 cup salsa evenly over the tops of the rolled tortillas in the baking dish. Sprinkle the cheese over the top. Bake for 18-20 minutes, until the cheese has melted. Serve with hot sauce and sour cream.

Nutrition info for 1/6 of entire recipe (2 enchiladas):
Calories: 501, Fat: 14.9g, Carb: 72.4g, Fiber: 10.2g, Sugars: 5.4g, Protein: 21g