Black Bean and Rice Enchiladas

Another recipe courtesy of my sister, Cori Staples. Your family won't even notice there's no meat!

Yield: 8 enchiladas

1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 T. olive oil
1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes with green chilies
1/4 c. picante sauce
1 T. chili powder
1 t. ground cumin
1/4 t. crushed red pepper flakes
2 c. cooked brown rice
8 flour tortillas (6 inches; I use 10 inch tortillas)
1 c. salsa
1 c. (4 oz.) reduced-fat shredded cheddar cheese
3 T. chopped fresh cilantro
(I'd add at least a little lime juice)

Saute the green pepper, onion, and garlic together in oil in a large saute pan 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 c. of the filling mixture down the center of each tortilla. Fold sides over filling and roll up. Place in a 13x9 inch casserole dish coated with non-stick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.