Serve this Mexican dish with a side of refried beans and sour cream!

Black Bean and Rice Enchiladas

Ingredients

1 tablespoon olive oil
1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 — 15 oz. can black beans, rinsed and drained
1 — 14-1/2 oz. can diced tomatoes and green chiles
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8 — 6-inch flour tortillas, warmed
1 cup salsa
1 cup shredded reduced-fat cheddar cheese
3 tablespoons chopped fresh cilantro leaves

Directions

~Preheat oven to 350°.

~In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook five minutes longer.

~Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13×9-inch baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa.

~Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, two to three minutes longer. Sprinkle with cilantro before serving.