Vegetarian Black Bean and Rice Enchiladas

Preheat your oven to the desired temperature of 350 degrees Fahrenheit (175 degrees Celsius). Next, lightly coat a 9x13-inch baking dish with oil to prevent food from sticking.

Heat a generous amount of oil in a large skillet over medium heat. Then, cook and stir the green pepper, onion, and garlic until they are tender, taking around 7 minutes to achieve this. After that, add the beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes to the skillet. Bring the mixture to a boil before reducing the heat to low and letting it simmer, uncovered, until the desired consistency is reached, approximately 5 minutes.

Then, combine cooked rice with 1 cup of Cheddar cheese and stir until the mixture is heated through. This should take around 5 minutes.

Now, place a rounded 1/2 cup of the bean mixture in the center of each tortilla. Fold the sides over the filling and roll up the tortillas to form enchiladas.

Place the rolled-up enchiladas seam-side down in the prepared baking dish. Spoon a generous amount of salsa over each tortilla before covering the dish with aluminum foil.

Bake the enchiladas in a preheated oven for 25 minutes. Remove the foil and sprinkle with cilantro and 1/4 cup of Cheddar cheese.

Finally, bake the enchiladas for an additional 2 to 3 minutes, or until the cheese is melted and bubbly.