1. Preheat oven to 350. 2. Add olive oil, peppers and onion to a large non-stick skillet and saute until tender. 3. Add black beans, cumin, chili powder, red pepper and cooked rice to skillet; stir to combine. 4. Remove from heat and stir in cilantro and lime juice; set aside. 5. Spray bottom of baking dish with cooking spray. 6. Spoon 1/8th of mixture into each tortilla, roll up and place into baking dish, seam side down. Repeat with remaining tortillas. 7. Pour enchilada sauce evenly over enchiladas, cover with foil and bake 15 minutes. 8. Remove from oven, uncover and top with shredded cheddar cheese. 9. Bake 5 minutes longer, or until cheese has melted. 10. Serve with optional garnishes. ---------------------------------------------------------------------------
Nutrition
Ingredients
