Delicious Black Bean and Rice Enchiladas with Salsa and Sour Cream Recipe

If you're looking for a tasty and healthy meal that's easy to make, try these Black Bean and Rice Enchiladas with Salsa and Sour Cream. This dish is perfect for vegetarians and meat lovers alike, and it's packed with protein and fiber to keep you feeling full and satisfied.

To start, cook 1 cup of rice according to package instructions. While the rice is cooking, heat a tablespoon of olive oil in a skillet over medium-high heat. Add 1 diced onion, 1 diced green bell pepper, and 2 cloves of minced garlic. Cook until the vegetables are tender, about 5-7 minutes.

Next, add 1 can of drained and rinsed black beans to the skillet. Cook for an additional 2-3 minutes until the beans are heated through. Add the cooked rice to the skillet and stir to combine.

Preheat your oven to 350°F. In a baking dish, spread some salsa on the bottom. Take a tortilla and spoon some of the bean and rice mixture onto it. Roll the tortilla up and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Spoon additional salsa over the top of the enchiladas, then sprinkle shredded cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Once the enchiladas are done, remove from the oven and let cool for a few minutes. Serve with a dollop of sour cream and extra salsa on top.

Ingredients:

• 1 cup of rice
• 1 can of black beans, drained and rinsed
• 1 tomato, diced
• 1 green bell pepper, diced
• 1 onion, diced
• 2 cloves of garlic, minced
• Tortillas
• Salsa
• Sour cream
• Shredded cheese

Instructions:

1. Cook 1 cup of rice according to package instructions.
2. While the rice is cooking, heat a tablespoon of olive oil in a skillet over medium-high heat. Add 1 diced onion, 1 diced green bell pepper, and 2 cloves of minced garlic. Cook until the vegetables are tender, about 5-7 minutes.
3. Add 1 can of drained and rinsed black beans to the skillet. Cook for an additional 2-3 minutes until the beans are heated through. Add the cooked rice to the skillet and stir to combine.
4. Preheat your oven to 350°F. In a baking dish, spread some salsa on the bottom.
5. Take a tortilla and spoon some of the bean and rice mixture onto it. Roll the tortilla up and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
6. Spoon additional salsa over the top of the enchiladas, then sprinkle shredded cheese over the top.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes. Serve with a dollop of sour cream and extra salsa on top.