Black Bean and Rice Enchiladas

Ingredients

• 1 tbsp chili powder
• 1 tbsp cumin, ground
• 1 1/4 cups salsa
• 4 sprigs cilantro
• 3 cloves garlic
• 1 small yellow onion
• 1 medium green pepper, chopped
• 8 medium flour tortillas
• 2 cups brown rice
• 14 1/4 oz tomatoes with green chilies
• 15 oz black beans
• 4 oz cheddar cheese, low fat

Directions

1. Spray large nonstick skillet with Pam, sauté the green pepper, onion and garlic until tender.
2. Rinse and drain black beans. Add beans, tomatoes, 1/4 cup salsa, chili powder, cumin; bring to a boil.
3. Reduce heat; simmer, uncovered, until heated through and mixture thickens.
4. Add rice; cook 5 minutes longer or until heated through.
5. Spoon a rounded 1/2 cup down the center of each tortilla. Roll up and place in a 13x9" baking dish also sprayed with Pam. Spoon salsa over each tortilla.
6. Cover and bake at 350° F (175° C) for 25 minutes. Uncover; sprinkle with cheese and cilantro (optional). Bake 2-3 minutes longer.