Black Bean and Rice Enchiladas

Taste of Home Vegetarian Made Easy

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees. In a large non-stick skillet, heat oil over medium heat. Add green pepper, onion and garlic; sauté until tender.

Step 2

Add black beans, diced tomatoes, picante sauce, chili powder, red pepper flakes and cumin; bring to a boil. Reduce heat, simmer uncovered until heated through. Add rice; cook 5 minutes longer.

Step 3

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 13" x 9" baking pan coated with cooking spray.

Step 4

Spoon remaining rice mixture along sides of dish and top with salsa.

Step 5

Bake covered for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2 -3 minutes longer. Sprinkle with cilantro before serving