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RICE AND BLACK BEAN ENCHILADAS

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Makes 4 servings



Ingredients Needed For RICE AND BLACK BEAN ENCHILADAS
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* 1 medium Onion, chopped
* 1 medium-size green pepper, seeded and chopped
* 2 cloves garlic, minced
* 1 tablespoon vegetable oil
* 3 cups cooked rice
* 1 10-ounce can enchilada sauce, divided
* 1 16-ounce can black beans, drained and rinsed
* 1 14-1/2-ounce can stewed tomatoes, undrained
* 1 24-ounce jar salsa, divided
* 2 cups (8 ounces) shredded Cheddar or Monterey jack Cheese, divided
* 16 flour tortillas
* Toppings:
* avocado slices
* nonfat sour cream
* green onions, sliced


Directions To Prepare RICE AND BLACK BEAN ENCHILADAS
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Cook Onion, pepper and garlic in oil in 10-inch skillet 5 to 6 minutes or until tender. Stir in rice, 1/2 of enchilada sauce, Beans, tomatoes and 1-1/4 cups salsa; heat through. Remove from heat; let stand 5 minutes. Stir in 1 cup Cheese.
Spoon about 1/2 cup bean mixture down center of each tortilla; roll up. Place seam side down in 13x9-inch baking dish.
Mix together remaining enchilada sauce, and remaining salsa; spoon evenly over tortillas. Cover with foil. Bake at 350 degrees 20 minutes or until hot.
Sprinkle with remaining 1 cup Cheese; bake an additional 5 minutes or until Cheese is melted. Top with avocado slices, sour cream and green onions.





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Tuesday, June 27, 2017, 3:42 am


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