Dinner: Black Bean and Rice Enchiladas

A simple and healthy recipe that's even great frozen and cooked later.

This recipe includes superfoods such as:

Brown Rice

Health benefits of Black Bean and Rice Enchiladas

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 tbsp chili powder
1 tbsp cumin, ground
1 1/4 cups salsa
4 sprigs cilantro
3 cloves garlic
1 small yellow onion
1 medium green pepper, chopped
14 1/4 oz tomatoes with green chilies
15 oz black beans
8 medium flour tortillas
2 cups brown rice
4 oz cheddar cheese, low fat

Instructions

1. Spray large nonstick skillet with Pam, sauté the green pepper, onion and garlic until tender.

2. Rinse and drain black beans. Add beans, tomatoes, 1/4 cup salsa, chili powder, cumin; bring to a boil.

3. Reduce heat; simmer, uncovered, until heated through and mixture thickens.

4. Add rice; cook 5 minutes longer or until heated through.

5. Spoon a rounded 1/2 cup down the center of each tortilla. Roll up and place in a 13x9" baking dish also sprayed with Pam. Spoon salsa over each tortilla.

6. Cover and bake at 350° F (175° C) for 25 minutes. Uncover; sprinkle with cheese and cilantro (optional). Bake 2-3 minutes longer.

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