Black bean and rice enchiladas, from Gael

Black bean and rice enchiladas, from Gael

     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 tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

2 cups cooked brown rice (I used boxed Spanish rice)

8 (6 inch) flour tortillas, warmed (I used whole-wheat)

1 cup salsa

1 cup reduced fat shredded Cheddar cheese

optional: canned enchilada sauce

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 (Rob doesn't like rice in Mexican food so I kept half of the mix rice-free); cook 5 minutes longer or until heated through.               

Spoon a rounded 1/2 cup down the center of each tortilla. (I also added some cheese inside 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. (My salsa was pretty solid so I filled it out with some canned enchilada sauce) Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese. Bake 2-3 minutes longer or until cheese is melted.