Black Bean & Rice Enchalidas

1 green pepper -- chopped
1 med onion -- chopped
3 garlic cloves -- minced
1 tbsp olive oil
1 (15 ounce) can black beansrinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
¼ cup picante sauce
1 tbsp chili powder
1 tsp ground cumin
¼ tsp crushed red pepper flakes
2 cup cooked brown rice
8 (6 inch) flour tortillas -- warmed
1 cup salsa
1 cup reduced fat shredded Cheddar cheese
3 tbsp chopped fresh cilantro leaves

DIRECTIONS:
1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante 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.

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.