Food: Bean and Rice Enchiladas

Here is another bean recipe for you, this time with a Mexican theme. You can make this dish as spicy or as mild as you want by omitting spices and using a mild salsa if you wish. This serves four people but can easily be doubled.

Ingredients:

1/2 green pepper, chopped

1/2 medium onion, chopped

1-1/2 garlic cloves, minced

1-1/2 teaspoons olive oil

1 can kidney beans, rinsed and drained (you can use chilli beans for more heat if you like things hot)

1 can Mexican flavoured tomatoes

2 tablespoons hot pepper Tabasco sauce

1-1/2 teaspoons chili powder

1/2 teaspoon ground cumin

1/8 teaspoon crushed red pepper flakes

1 cup cooked brown rice

4 (6 inch) flour tortillas, warmed

1/2 cup salsa

1/2 cup grated cheese

In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender.

Add the beans, tomatoes, hot sauce, chili powder, cumin and red pepper flakes; bring to a boil.

Reduce heat; simmer, uncovered, until heated through and mixture thickens.

Add rice; cook 5 minutes longer or until heated through.

Spoon a rounded 1/2 cup down the center of each tortilla.

Fold sides over filling and roll up.

Place in a baking dish coated with nonstick cooking spray.

Spoon salsa over each tortilla then cover and bake at 180 degrees C for 25 minutes.

Uncover; sprinkle with cheese and bake 2-3 minutes longer or until cheese is melted.