Black Bean and Rice Enchilada




  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
  2. Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes.
  3. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil.
  4. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes.
  5. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
  6. Spoon a rounded 1/2 cup bean mixture down the center of each tortilla.
  7. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla.
  8. Cover baking dish with aluminum foil.
  9. Bake in preheated oven for 25 minutes.
  10. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese.
  11. Bake until cheese is melted, 2 to 3 minutes.

Yields:  8 servings



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