Black Bean and Rice Enchiladas

Ingredients

• 1 tablespoon olive oil
• 1 green bell pepper , chopped
• 1 onion , chopped
• 3 cloves garlic , minced
• 1 can black beans , 15 ounce
• 1 can diced tomatoes and green chilies , 14.5 ounce
• 0.25 cups picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.25 teaspoons red pepper flakes
• 2 cups cooked brown rice
• 8 flours tortillas , 6 inch
• 1 cup salsa
• 1 cup shredded Cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 0.25 cups shredded Cheddar cheese

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

2. 2

   Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.

3. 3

   Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.

4. 4

   Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.