Black Bean and Rice Enchiladas

INGREDIENTS

green pepper, chopped

medium onion, chopped

garlic cloves, minced

1 tbsp

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 tbsp

chili powder

1 tsp

ground cumin

1/4 tsp

crushed red pepper flakes

2 cups

cooked brown rice

(6 inch) flour tortillas, warmed

1 cup

salsa

1 cup

reduced fat shredded Cheddar cheese

3 tbsp

chopped fresh cilantro leaves