EAT: Black Bean and Rice Enchiladas

When Crosby was born, we were so blessed with many amazing meals.

One such meal was from my friend, Becca.  And she shared the recipe with me.

Enjoy!

Black Bean and Rice Enchiladas

1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 T olive oil
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes and green chiles
1/4 cup picante sauce
1 T chili powder
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
2 cups cooked brown rice
8 flour tortillas, warmed
1 cup salsa
1 cup shredded cheddar cheese

1.) In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender.

2.) Add the beans, tomatoes, picante sauce, chili powder, cumin, red pepper flakes; bring to a boil.

3.) Reduce heat, simmer uncovered until heated through and the mixture thickens.

4.) Add rice.  Cook five minutes longer or until heated through.

5.) Spoon a rounded 1/2 cup down the center of each tortilla.  Fold sides over filling and roll up.

6.) Place in a 13 x 9 dish coated with cooking spray.  Spoon salsa over each tortilla.

7.) Cover and bake at 350 for 25 minutes.

8.) Uncover; sprinkle with cheese and bake 2-3 minutes longer.

This recipe is delicious.  I have made it several times and BOTH of my kids love it!  Success!!