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

      Title: Black Bean & Rice Enchiladas
 Categories: Vegetables, 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 with
           - 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    Flour tortillas (6");
           - warmed
      1 c  Salsa
      1 c  Cheddar cheese; shredded
      3 tb Fresh cilantro leaves;
           - chopped

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           Cotija cheese
           Red onion; sliced
           Jalapeno peppers; sliced
           Avocado; sliced
           Lime wedges

  Set oven @ 350°F/175°C.

  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" 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.

  Recipe by Christie Ladd, Mechanicsburg, Pennsylvania

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

  Uncle Dirty Dave's Archives

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