Weight Watcher’s Black Bean and Rice Enchiladas

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 https://cookingwithauntjuju.com/2013/02/13/weight-watcher…ice-enchiladas/   

IMG_2189

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 https://cookingwithauntjuju.com/2013/02/13/weight-watcher…ice-enchiladas/   

IMG_2196

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s