Black Bean Enchiladas

Serves: 8

Preparation Time: 1 hour 30 minutes

Ingredients

1- Olive Oil, 1 tablespoon

2- Bell Pepper- green, 1 chopped

3- Cumin, 1 teaspoon

4- Red pepper flakes, 1/4 teaspoon

5- Onion, 1, chopped

6- Brown rice, 400 g, cooked

7- Garlic, 3 cloves, minced

8- Tortillas-corn, 8

9- Canned black beans, 300 g

10- Salsa, 200 g

11- Canned Tomatoes and green chilies, 300 g, diced

12- Vegan Cheddar Cheese, 125 g

13- Picante Sauce, 50 g

14- Cilantro, 3 tablespoons, chopped

15- Chili powder, 1 tablespoon

Directions

1- Cook garlic, green pepper and onion in a large skillet for 7 minutes.

2- Put in tomatoes, beans, chili powder, red pepper flakes and picante sauce. Cook for 4 minutes.

3- Fold rice into mixture and add 1/2 of cheese. Stir and cook for 5 minutes.

4- Spread sauce in the bottom of crock pot.

5- Take rice mixture and fill each tortilla and roll.

6- Put enchiladas into crock pot seams down. Top with salsa.

7- Set crock pot on low and cook for 1 hour.

8- Top with cheese and cook for another 15 minutes.

Nutritional Information

1- Calories: 322

2- Total Fat: 11 g

3- Saturated Fat: 4.7 g

4- Cholesterol: 19 mg

5- Sodium: 994 mg

6- Carbohydrates:44.4 g

7- Sugar: 3.1 g

8- Protein: 12.8 g

Black Bean Enchiladas