Black Bean & Rice Enchiladas

6 whole wheat tortillas

1 1/2 cups cooked brown rice

1 1/2 cups cooked black beans

2 cups chopped red pepper

1 cup chopped tomato

1 cup shredded cheddar cheese

1 cup chipotle salsa

1/2 cup chopped yellow onion

1/2 cup chopped green onion

1/4 cup fresh cilantro, chopped

1 serrano chile, minced

Juice of 1 lime

3/4 tsp sea salt

1/4 black pepper

1/4 tsp cayenne powder

3 tbsp olive oil

• Combine rice, beans, tomato, green onions, cilantro, lime, salt, black pepper, cayenne powder and 1 tbsp olive oil in a large bowl and mix well
• In a frying pan over medium heat, heat 1 tbsp oil and the chile for one minute
• Add red pepper and yellow onion and cook for 7 or 8 minutes, until onions are translucent and peppers are soft
• Add to rice/beans mix and stir again
• Preheat oven to 350 degrees and grease the bottom of a 13 X 9 baking pan with the remaining oil
• Fold each tortilla  in half and open it so that it’s about 2 inches wide and layer some of the rice/beans into it.  Fold the half sides over the middle and press down to seal
• Repeat with the other tortillas
• Top with salsa and cheese, then cover and bake at 350 degrees for 25 minutes
• After 25 minutes, remove cover and bake for an additional 5 minutes