Rice and Black Bean Enchiladas

This recipe was posted on Modern Bliss, but it's from Allrecipes. It's fan-freaking-tastic. My husband, who likes Mexican more than me and definitely more spicy than me, really likes this recipe.

I've made some changes to the original, but I'm including my changes below.

• 1 green pepper, chopped
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies (I use Ro-tel)
• 1 cup frozen corn
• 1 - 2 cups meat, cooked (I use leftovers)
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 cup cooked rice
• 12 flour tortillas, warmed
• 1 cup salsa
• 1 cup reduced fat shredded Cheddar cheese

1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, corn, meat, picante sauce, chili powder, and cumin; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.

2. Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.