Baked Black Bean and Brown Rice Enchiladas

Instructions

1. 1

   Preheat the oven to 350°F. In a large skillet, heat the olive oil over medium heat. Add the chopped green pepper, onion, and minced garlic. Sauté until the vegetables are tender.

2. 2

   Add the rinsed and drained black beans, diced tomatoes with green chiles, picante sauce, chili powder, ground cumin, and crushed red pepper flakes. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, until heated through. Stir in the cooked brown rice and cook for an additional 5 minutes.

3. 3

   Spoon about 1/2 cup of the black bean and rice mixture down the center of each warm tortilla. Fold the sides over the filling and roll up the tortillas. Place the filled tortillas, seam side down, in a 13x9-inch baking dish coated with cooking spray. Spoon the remaining black bean and rice mixture along the sides of the dish. Top the tortillas with salsa.

4. 4

   Bake the enchiladas, covered, for 25 minutes. Uncover, sprinkle with shredded cheddar cheese, and bake for an additional 2-3 minutes until the cheese is melted. Garnish with chopped fresh cilantro. Serve with optional toppings like Cotija cheese, sliced red onion, jalapeno peppers, avocado, and lime wedges.