Black Bean and Rice Enchiladas

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

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

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, picante sauce, chili powder, cumin, 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 cup Cheddar cheese; cook until heated through, about 5 minutes.

Spoon a rounded 1/2 cup 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.

Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.