Black Bean and Rice Enchiladas recipe for managing PCOS and pregnancy on Fertility Chef
Recipe by Diane Manzella-Miller These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.
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Cooking tools:
- Oven
- Baking dish
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spoon
- Aluminum foil
- Can opener
- Colander
- Spatula
- Ladle
- Fine-mesh sieve
Ingredients
- 1 tablespoon olive oil
- 1 green bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes and green chilies
- 1/4 cup picante sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 2 cups cooked brown rice
- 8 (6 inch) flour tortillas, warmed
- 1 cup salsa
- 1 cup shredded Cheddar cheese
- 3 tablespoons chopped fresh cilantro leaves
- 1/4 cup shredded Cheddar cheese
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