| 1. |
Spray large nonstick skillet with Pam, sauté the green pepper, onion and garlic until tender. |
| 2. |
Rinse and drain black beans. Add beans, tomatoes, 1/4 cup salsa, chili powder, cumin; bring to a boil. |
| 3. |
Reduce heat; simmer, uncovered, until heated through and mixture thickens. |
| 4. |
Add rice; cook 5 minutes longer or until heated through.
|
| 5. |
Spoon a rounded 1/2 cup down the center of each tortilla. Roll up and place in a 13x9" baking dish also sprayed with Pam. Spoon salsa over each tortilla. |
| 6. |
Cover and bake at 350° F (175° C) for 25 minutes. Uncover; sprinkle with cheese and cilantro (optional). Bake 2-3 minutes longer.
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