Rice and Bean Enchiladas

Ingredients

• 1 green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 teaspoon taco seasoning
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup reduced fat shredded Cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves

Directions

1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.
2. Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with cheese, and bake until melted. Top with cilantro. 

Notes: We like to cook the rice in chicken broth after browning it a bit with the onion and garlic and olive oil, and then add the pepper, beans, tomatoes, seasonings and picante sauce. We've also used green taco sauce when we don't have picante, and Shaun likes it better that way! We like to eat these with fresh lime and cucumber wedges.