No meat in this recipe and trust me you will never miss it!
1 green bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
1-TBSP olive oil
1 can (15 oz) black beans, rinsed and drained
1 can (14 oz.) diced tomatoes with 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 rice
8 flour tortillas, warmed
1 cup salsa
1 cup shredded reduced-fat cheddar cheese
3 TBSP chopped fresh cilantro leaves
Pre-heat oven to 350
In a large skillet, saute bell pepper, onion, and garlic in oil until tender. Add beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered until hot and mixture thickens. Add rice; cook 5 minutes longer or until hot throughout.
Spoon a rounded half cup down the center of each tortilla/ Fold sides over filling and roll up. Place in a 13x 9 baking dish coated with cooking spray/ Spoon salsa over each one. Cover and bake for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 4 minutes longer or until cheese melts.
