Black Bean and Rice Enchiladas

tasteofhome.com

Wendy Johnston

1 tablespoon olive oil

1 green pepper, chopped

1 medium onion, chopped

3 garlic cloves, minced

1 can (15 ounces) black beans, rinsed and drained

1 can (14-½ ounces) diced tomatoes and green chiles

¼ cup picante sauce

1 tablespoon chili powder

1 teaspoon ground cumin

¼ teaspoon crushed red pepper flakes

2 cups cooked brown rice

8 flour tortillas (6 inches), warmed

1 cup salsa

1 cup shredded reduced-fat cheddar cheese

3 tablespoons chopped fresh cilantro leaves

Optional: Sliced red onion and jalapeno peppers

Directions at tasteofhome.com

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