Black Bean & Wild Rice Enchiladas |

Ingredients

• 1 Cubanelle Pepper, chopped
• 1 Red Pepper, chopped
• 1 Green Pepper, chopped
• 1/2 Medium Spanish Onion, chopped
• 1 Jalapeño Pepper, diced
• 2 Garlic Cloves, minced
• 2 Tomatoes, chopped
• Juice of 1 Lime
• 2 tablespoon olive oil
• 1 (15 ounce) can Black beans, rinsed and drained
• 1 Can diced tomatoes with green chilies
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/4 Cup chopped fresh Cilantro leaves
• 2 Packets Sazón Goya Seasoning mix (opt.)
• 2 cups cooked Brown/Wild rice mix
• 16 (6 inch) Low-Carb Whole Wheat tortillas, warmed (zap in microwave for 10 seconds)
• 2 cups salsa (or more, needed for layering)
• 2 cups reduced fat shredded Cheddar or Monterey Jack cheese