Black Bean and Rice Enchiladas (Easy)

This is a meal that fills you up and would you believe there is no meat in it whatsoever! A very filling and satisfying dinner indeed! Brown rice, black beans, whole wheat tortillas, so healthy! What's not to love about it!

http://allrecipes.com/recipe/black-bean-and-rice-enchiladas/detail.aspx

Serves 4 with leftovers

Ingredients

• 1 green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced (I use 1-2 tablespoons of jarred minced garlic)
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 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 (You can use instant brown rice, I use regular and cook it in my rice cooker)
• 8 (6 inch) flour tortillas, warmed ( I buy the 10 pack of whole wheat tortillas)
• 1 cup salsa
• 1 cup reduced fat shredded Cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves (I use an entire bunch of cilantro and chop it up with scissors)

Directions 

In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice and fresh cilantro; cook 5 minutes longer or until heated through. Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. 

Spoon salsa over each tortilla. I do not spoon salsa over each tortilla instead I use the leftover filling and spread it all over the tops of the stuffed rolled tortillas and then sprinkle the shredded cheddar over it; then cover) Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro.(I do not do the cilantro and cheddar part at this point, it was already added before the baking in the oven process to the skillet) Bake 2-3 minutes longer or until cheese is melted.(I first bake the meal covered with the cheese already on it, then uncover it and let it bake 5 more minutes)  

Filling

approximately 1/2 cup of filling

10 stuffed whole wheat tortillas

The extra leftover filling on top before I sprinkle the cheese

Next the shredded cheddar sprinkled on top

Cover with foil and bake at 350 degrees for 25 minutes

Fully baked and ready to serve.

Dinner is served!