Black Bean and Rice Enchiladas are a delicious and hearty vegetarian option! Here’s a simple recipe you can try:

Ingredients:

• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• ¼ cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ¼ teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6-inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded Cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• ¼ cup shredded Cheddar cheese (for topping)

Directions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Prepare Filling: Heat the olive oil in a large skillet over medium heat. Add the green pepper, onion, and garlic, and cook until tender, about 7 minutes. Stir in the black beans, diced tomatoes and green chilies, picante sauce, chili powder, cumin, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in the cooked brown rice and 1 cup of Cheddar cheese; cook until heated through, about 5 minutes.
3. Assemble Enchiladas: Spoon a rounded 1/2 cup of the bean mixture down the center of each tortilla. Fold the sides over the filling and roll up. Place the enchiladas seam-side down in the prepared baking dish. Spoon salsa over each tortilla.
4. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Uncover and sprinkle with cilantro and the remaining 1/4 cup of Cheddar cheese. Bake until the cheese is melted, 2 to 3 minutes.

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