Rice and Black Bean Enchiladas

Description
Makes 4 servings

Ingredients

 * 1 medium onion, chopped
 * 1 medium-size green pepper, seeded and chopped
 * 2 cloves garlic, minced
 * 1 tablespoon vegetable oil
 * 3 cups cooked rice
 * 1 10-ounce can enchilada sauce, divided
 * 1 16-ounce can black beans, drained and rinsed
 * 1 14-1/2-ounce can stewed tomatoes, undrained
 * 1 24-ounce jar salsa, divided
 * 2 cups (8 ounces) shredded Cheddar or Monterey Jack cheese, divided
 * 16 flour tortillas
 * Toppings:
 * avocado slices
 * nonfat sour cream
 * green onions, sliced

Directions
Cook onion, pepper and garlic in oil in 10-inch skillet 5 to 6 minutes or until tender. Stir in rice, 1/2 of enchilada sauce, beans, tomatoes and 1-1/4 cups salsa; heat through. Remove from heat; let stand 5 minutes. Stir in 1 cup cheese. Spoon about 1/2 cup bean mixture down center of each tortilla; roll up. Place seam side down in 13x9-inch baking dish. Mix together remaining enchilada sauce, and remaining salsa; spoon evenly over tortillas. Cover with foil. Bake at 350 degrees 20 minutes or until hot. Sprinkle with remaining 1 cup cheese; bake an additional 5 minutes or until cheese is melted. Top with avocado slices, sour cream and green onions.