RICE, RICE, BABY

PUT THIS RELIABLE GRAIN TO GREAT USE IN SIMPLY DELICIOUS DISHES

BLACK BEAN & RICE ENCHILADAS I love Mexican food, but I’m always looking for ways to make it more healthy. I reworked a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, PA Prep: 40 min. Bake: 30 min. Makes: 8 servings 1 Tbsp. olive oil1 green pepper, chopped1 medium onion, chopped3 garlic cloves, minced1 can (15 oz.) black beans, rinsed and drained1 can (14½ oz.) diced tomatoes and green chiles¼ cup picante sauce1 Tbsp. chili powder1 tsp. ground cumin¼ tsp. crushed red pepper flakes2 cups cooked brown rice8 flour tortillas (6 in.), warmed1 cup salsa1 cup shredded reduced-fat cheddar cheese3 Tbsp. chopped fresh cilantro leavesOptional: Cotija cheese, sliced red onion, sliced jalapeno peppers, sliced avocado and lime wedges 1. Preheat oven to 350°. In a large nonstick…

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Taste of Home (Digital) - 1 Issue, August/September 2024

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