Black Bean and Rice Enchiladas (Vegetarian)

3/4  teaspoon		olive oil
1/8  cup		green bell pepper, chopped
1/8  cup		onion, chopped
3/4		clove garlic, minced
1/2  teaspoon		chili powder
1/4  teaspoon		ground cumin
1/8  teaspoon		red pepper flakes
1/2  cup		white rice steamed
4		(10 inch) flour tortillas,s warmed
1/4  cup		salsa
3  teaspoons		chopped fresh cilantro leaves
10  ounces		Black Beans - Canned, Low Sodium
7  ounces		Medium Roma Tomatoes
7  ounces		Green Bell Pepper - Fresh, Sliced
1/4  cup		American Finest Imitation Cheddar Cheese
1/4  cup		Sweet Corn Great Value No Salt Added
2  teaspoons		Taco Bell Seasoning Mix

Tip: Click on the ingredient links to learn the nutritional information for all the Black Bean and Rice Enchiladas (Vegetarian) ingredients. The serving size for any ingredient in Black Bean and Rice Enchiladas (Vegetarian) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2.Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, chili powder, cumin, taco mix, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1/4 cup Cheddar cheese; cook until heated through, about 5 minutes.
3.Spoon a rounded 1/2 bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
4.Bake in preheated oven for 20-25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.