Enchiladas

Ingredience

1 green pepper, chopped

1 Medium onion, chopped

3 garlic cloves, minced

1 Tbsp olive oil

1 Can black beans, rinsed and drained (15 ounce)

1 Can diced tomatoes and green chilies (14.5 ounce)

1/4 Cup picante sauce

1 Tbsp chili powder

1 tsp ground cumin

1/4 tsp crushed red pepper flakes

2 Cups cooked brown rice

8 flour tortillas, warmed (6 inch)

1 Cup salsa

1 Cup reduced fat shredded Cheddar cheese

3 Tbsp chopped fresh cilantro leaves

Pokyny

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.

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. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2 3 minutes longer or until cheese is melted.