Black Bean and Rice Enchiladas 1 green pepper, chopped 1 medium onion, chopped 3 garlic cloves, minced 1 tablespoon olive oil 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 Printed from tasteofhome.com Oct 16, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Black Bean and Rice Enchiladas cont. 1 cup (4 ounces) shredded reduced-fat cheddar cheese 3 tablespoons chopped fresh cilantro leaves 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. baking dish coated with cooking spray. Spoon salsa over each tortilla. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese and cilantro. Printed from tasteofhome.com Oct 16, 2008 Copyright Reiman Media Group, Inc © 2008

	Black Bean and Rice Enchiladas Bake 2-3 minutes longer or until cheese is melted. Yield: 8 servings. Printed from tasteofhome.com Oct 16, 2008 Copyright Reiman Media Group, Inc © 2008