Ingredients
1 tablespoon olive oil1 green pepper, chopped1 medium onion, chopped3 garlic cloves, minced1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes and green chiles1/4 cup picante sauce1 tablespoon chili powder1 teaspoon ground cumin1/4 teaspoon crushed red pepper flakes2 cups cooked brown rice8 flour tortillas (6 inches), warmed1 cup salsa1 cup shredded reduced-fat cheddar cheese3 tablespoons chopped fresh cilantro leavesOptional: Sliced red onion and jalapeno peppers
Preparation
Preheat oven to 350°. 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, if desired, onions and jalapenos.
