Black Bean and Rice Enchiladas – Reveille Rice

Ingredients

• 1 tablespoon olive oil
• 1 green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (15 oz.) diced tomatoes and green chiles
• ¼ cup Picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ¼ teaspoon crushed red pepper flakes
• 2 cups cooked brown Reveille Rice (according to package instructions)
• 8 (6 in.) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded reduced-fat cheddar cheese
• 3 tablespoons chopped fresh cilantro