Black Bean and Rice Enchiladas

Ingredients

• 15 ounce black beans rinsed drained canned
• 14.5 ounce canned tomatoes diced green canned
• 1 tablespoon chili powder 
• 2 cups brown rice cooked
• 8 6-inch flour tortillas warmed
• 3 tablespoons cilantro leaves fresh chopped
• 3 cloves garlic minced
• 1  bell pepper green chopped
• 1 teaspoon ground cumin 
• 1 tablespoon olive oil 
• 1  onion chopped
• 0.3 cup picante sauce 
• 0.3 teaspoon pepper flakes red
• 1 cup salsa 
• 0.3 cup cheddar cheese shredded

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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. Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up.
4. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
5. Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese.
6. Bake until cheese is melted, 2 to 3 minutes.