I have always enjoyed Mexican food; I just have not made it very often. Gene liked Chiles Rellenos and that was about it. This dish is worth about 6 points per tortilla. If you add some meat you need to add an additional point or two.
WW Black Bean and Rice Enchiladas
- 1 green pepper, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. olive oil
- 1 can (15 oz.) black beans, rinsed and drained
- 1 can (15 oz.) diced tomatoes and green chilies (I used a can of petite diced tomatoes and a can of green chilies)
- 1/4 cup enchilada sauce (see below)
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1/4 tsp. red pepper flakes
- 2 cups brown or white rice, cooked
- 12 flour tortillas (6 inches) warmed (be sure they are warm as they will be easier to roll)
- enchilada sauce (or you can use salsa or picante sauce)
- 1 cup of 2% shredded, sharp cheddar cheese
Saute the green pepper and onion in a little olive oil until tender, about 10 minutes. Add the garlic, tomatoes and green chilies, beans, enchilada sauce, chili powder, cumin and red pepper flakes. Bring to a boil and reduce the heat; simmer until heated through. Add the two cups of rice and stir to combine.
Wrap the tortillas in foil and place in a 375 degree oven for 10-15 minutes. Or you can wrap them in a paper towel and microwave on High for 30 to 45 seconds.
Spoon a rounded 1/3 cup down the center of each warm tortilla. Fold sides over and place seam side down in greased baking dishes big enough to hold 12 tortillas. Spoon a few tablespoons of enchilada sauce on top of each tortilla. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheese and bake a few minutes longer until the cheese melts.
Comment: The original recipe called for salsa on top of the tortillas but I prefer to use an enchilada sauce. The filling is very busy with the beans, rice, peppers and onions and I thought a nice red sauce would be a good substitute. I like this recipe a lot!
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2013/02/13/weight-watcher…ice-enchiladas/
Enchilada Sauce
- 2 (15 oz.) cans tomato sauce
- 1-1/3 cups water
- 2 tbsp. chili powder
- 2 garlic cloves, minced
- 1 tsp. oregano
- 1/2 tsp. cumin
In a saucepan combine all of the ingredients and bring to a boil. Reduce heat and simmer for 5 minutes or until thickened.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2013/02/13/weight-watcher…ice-enchiladas/
