Black Bean and Rice Enchiladas

Ingredients

• 1 tablespoon olive oil
• 1 green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes and green chiles
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 2 cups cooked brown rice
• 8 flour tortillas (6 inches), warmed
• 1 cup salsa
• 1 cup shredded reduced-fat cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• Sliced red onion and jalapeno peppers, optional