MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Bean & Rice Enchiladas
Categories: Vegetbles, Chilies, Herbs, Breads, Dairy
Yield: 8 servings

1 tb Olive oil
1 lg Bell pepper; chopped
1 md Onion; chopped
3 cl Garlic; minced
15 oz Can black beans; rinsed,
- drained
14 1/2 oz Can diced tomatoes w/green
- chilies
1/4 c Picante sauce
1 tb Chilli spice mix
1 ts Ground cumin
1/4 ts Crushed red pepper flakes
2 c Cooked brown rice
8 (6") flour tortillas;
- warmed
1 c Salsa
1 c Shredded Cheddar cheese
3 tb Chopped fresh cilantro
- leaves

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Cotija cheese
Sliced red onion
Sliced jalapeno peppers
Sliced avocado
Lime wedges

Set oven @ 350ºF/175ºC.

In a large nonstick skillet, heat oil over medium heat.
Add green pepper, onion and garlic; saute until tender.
Add next 6 ingredients; bring to a boil. Reduce heat;
simmer, uncovered, until heated through. Add rice; cook
5 minutes longer.

Spoon a rounded 1/2 cup of rice mixture down center of
each tortilla. Fold sides over filling and roll up.
Place seam side down in a 13x9-in. baking dish coated
with cooking spray. Spoon remaining rice mixture along
sides of dish. Top tortillas with salsa. Bake, covered,
for 25 minutes. Uncover; sprinkle with cheese. Bake
until cheese is melted, 2-3 minutes longer. Sprinkle
with cilantro and serve with desired toppings, lime
wedges and additional salsa.

Christie Ladd, Mechanicsburg, Pennsylvania

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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