Busters Recipes

Black Bean and Rice Enchiladas

1 green bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 15 ounce can black beans, drained and rinsed
1 14.5 ounce can diced tomatoes
1/4 picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups brown rice, cooked
8 6 inch flour tortillas, warmed
1 cup salsa
1 cup reduced fat cheddar cheese

In a large nonstick skillet, saute the green pepper, onion and garlic
in oil until tender. Add the beans, tomatoes, picante sauce, chili
powder, cumin; bring to a boil. Reduce heat; simmer, uncovered, until
heated through and mixture thickens. Add rice; cook 5 minutes longer
or until heated through. Spoon a rounded 1/2 cup down the center of
each tortilla. Fold sides over filling and roll up. Place in a 13x9
inch baking dish coated with nonstick cooking spray.

Spoon salsa over each tortilla. Cover and bake at 350 for 25 minutes.
Uncover; sprinkle with cheese. Bake 2-3 minutes longer oruntil
cheese is melted.

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