Black Bean and Rice Enchiladas

(Contributed by Shelley Hunsaker)

1 green pepper chopped
1 med. onion chopped
3 garlic cloves minced (I used about 1/2 t. minced garlic)
1 T. olive oil
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) diced tomatoes with green chiles
1/2 cup picante sauce or salsa
1 T. chili powder (I used a little less)
1 t. cumin
1/4 t. crushed red pepper flakes
2 cups cooked brown rice
8 whole wheat flour tortillas
1 cup salsa
1 cup reduced-fat shredded cheddar cheese

In a large skillet, sauté the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin, 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 mixture into each of the tortillas and roll up. Place in a baking dish coated with nonstick cooking spray. Spoon remaining salsa over the top, cover and bake at 350 degrees for about 30 minutes.  Uncover and spread cheese over top, return to the oven and bake until the cheese is melted.

8 servings at about 279 calories per serving