Black Bean and Rice Enchiladas

Name: 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 chiles; 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; Sliced red onion and jalapeno peppers, optional

"I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, Pennsylvania..."

INGREDIENTS

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1 tablespoon olive oil

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1 green pepper, chopped

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1 medium onion, chopped

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3 garlic cloves, minced

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1 can (15 ounces) black beans, rinsed and drained

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1 can (14-1/2 ounces) diced tomatoes and green chiles

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1/4 cup picante sauce

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1 tablespoon chili powder

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1 teaspoon ground cumin

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1/4 teaspoon crushed red pepper flakes

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2 cups cooked brown rice

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8 flour tortillas (6 inches), warmed

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1 cup salsa

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1 cup shredded reduced-fat cheddar cheese

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3 tablespoons chopped fresh cilantro leaves

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Sliced red onion and jalapeno peppers, optional

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