Roasted Pepper, Black Bean and Rice Enchiladas

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Roasted Pepper, Black Bean and Rice Enchiladas

S said these were the best enchiladas I’ve made so far.  Um…kay.  They were good, but I thought a few of the others were good, too.  I just find it ironic that it’s a MEATLESS enchilada that he says this on.  It’s a good thing!!


Roasted Pepper, Black Bean and Rice Enchiladas


So…government shut down.  Yup.  I’m affected.  I get to work and not get paid.  As opposed to those that don’t have to work and will still get paid.  How does that sound?  Lovely!  *sigh*
The worst was last Friday when they told us we weren’t getting paid.  I was okay with that.  I have an easy 0% loan in the NBOD (National Bank of Dad).  I wasn’t okay with the fact that I may or may not be paid for the leave I put in before this F’d up mess started.  Yeah.  Like the 4 days that I took off TO GET MARRIED!  Seriously?  I may or MAY NOT get paid for that time I put in BEFORE YOU F TARDS DECIDED TO NOT NEGOTIATE!


*deep breath*


I was reading someone else’s blog about this mess and they said it perfectly.  You, my dear ELECTED OFFICIAL get to go home to your cushy house in your expensive car and not have to worry about how you’re going to pay YOUR bills because YOU ARE STILL GETTING PAID!  You should forfeit YOUR pay since we are INVOLUNTARILY stripped of ours until y’all decide to get OFF YOUR ASSES AND COME TO A DEAL!  AND your staff is still getting paid…SERIOUSLY?  They’re essential and can be paid, but we can’t even bring travelers home because the people paying travel vouchers have been furloughed.  I don’t know about you, but I don’t want to be stuck somewhere on TDY and not be able to get money for food because the travel card is maxed out and can’t get paid.  So now that person is forced to pay out pocket for being on TDY.


*deep breath*
*deep breath*


These WERE really good.  The filling itself was delicious and could easily be used to stuff eggplant, zucchini, peppers, or even as a side dish all together.  It’s a decent pantry meal.  Most of the items I usually have on hand.  It didn’t take long to whip up the enchiladas and throw them in the oven.  So, it was perfect for a weeknight meal, too.  Game day?  Yup!  Could be great for that, too.


Roasted Pepper, Black Bean and Rice Enchiladas


You could make it a little more healthy with brown rice.  I was just lazy and wanted to use the white basmati we had in the cupboard before pulling out the brown rice.  Why have more than one rice package open?  I guess some people do, but I’m a huge fan of use it before you open a new one.  Especially since we don’t have the pantry space we used to.  Whomever designed that kitchen didn’t think about a place to put a trash can.  Under the sink isn’t big enough.  So, it takes up one shelf of the pantry.  Actually, that shelf is flipped up so the trash can can sit on the floor in the pantry.


Boy…do I get distracted easily.  I think I shall just leave you with the recipe so…



Roasted Pepper, Black Bean and Rice Enchiladas
Yield: 4 servings

Roasted Pepper, Black Bean and Rice Enchiladas

Cook Time: 20 minutes
Total Time: 20 minutes

The hubs said these were the best enchiladas I've made so far. Roasted Pepper, Black Bean, and Rice Enchiladas, are creamy, packed with flavor, and super delicious.


  • 2 ounces low fat cream cheese (Neufchatel)
  • 4 ounces canned green chiles
  • 10 ounces roasted red pepper, drained and diced
  • 14 ounces canned black beans, rinsed and drained
  • 1 1/2 cups rice, cooked
  • 1 whole chipotle chile, seeded and diced
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic salt
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1/8 teaspoon cayenne pepper
  • 8 whole flour tortillas
  • 2 cups cheddar cheese, shredded
  • 10 ounces enchilada sauce


  1. Preheat oven to 350.
  2. Place the cream cheese in a microwave safe bowl. Microwave on high 1 minute or until very soft.
  3. Combine the chiles, red peppers, black beans, rice, and chipotle pepper in a medium mixing bowl. Add cream cheese and 1/2 cup of cheddar cheese. Stir until blended.
  4. Add oregano, garlic salt, cumin, chili powder, and cayenne pepper. Stir until combined.
  5. Pour 1/3 cup enchilada sauce in the bottom of a 9 by 13 casserole dish.
  6. Fill a flour tortilla with about 1/3 cup of rice mixture and roll up. Place seam side down in the bottom of the casserole dish.
  7. Top with remaining enchilada sauce and cheese.
  8. Bake at 350 for 20 to 25 minutes or until the cheese is bubbly and melted.

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