Black Bean and Rice Enchiladas

Ingredients

• 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 (14-1/2 ounces) 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
• 8 flour tortillas (6 inches), warmed
• 1 cup salsa
• 1 cup shredded reduced-fat cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves

Directions

• Preheat oven to 350°.
• In a large nonstick skillet, heat oil over medium heat.
• Add green pepper, onion and garlic; saute until tender.
• Add next six ingredients; bring to a boil.
• Reduce heat; simmer, uncovered, until heated through.
• Add rice; cook 5 minutes longer.
• Spoon a rounded 1/2 cup of rice mixture down center of each tortilla.
• Fold sides over filling and roll up.
• Place seam side down in a 13x9-in. baking dish coated with cooking spray.
• Spoon remaining rice mixture along sides of dish.
• Top tortillas with salsa. Bake, covered, for 25 minutes.
• Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer.
• Sprinkle with cilantro before serving.

Nutrition Facts
1 enchilada: 279 calories,
8g fat (2g saturated fat),
10mg cholesterol,
07mg sodium,
39g carbohydrate (4g sugars, 5g fiber),
11g protein.