1 3/4 c water
1 tsp salt, divided
1 c brown rice
1 (15 oz) can black beans
1 medium onion, chopped
1 large green pepper, chopped
3-4 cloves garlic
1 tsp cumin
1 tsp chili powder
1/2 tsp pepper
1 med. tomato, diced
1/2 c ripe olives, chopped
1/2 c salsa
12 6-inch tortillas (corn or flour)
2 c shredded cheese (cheddar or Monterrey Jack)
More salsa, sour cream, and guacamole for topping
Bring water and 1/2 tsp salt to boil in small saucepan. Add rice. Return to boil. Lower heat; cover and simmer 35 minutes. Remove from heat, let stand covered for 20 minutes. Stir black beans, liquid and all, into rice.
Heat a small amount of olive oil in a skillet. Add onion, green pepper, garlic, cumin, chili powder, remaining salt and pepper. Cook until vegetables are tender. Add the onion mixture to the beans and rice along with tomato, olives, and salsa. Place about 1/2 cup of this into each tortilla and sprinkle on a couple tablespoons of cheese. Roll and place seam side down in a prepared baking dish. Spread enchilada sauce on the top and sprinkle with cheese. Cover loosely with foil.
Bake at 350 degrees for 25-30 minutes. Serve with salsa, sour cream and/or guacamole.
NOTE: This filling freezes well, if you'd like to make it ahead of time. I've also frozen the assembled, unbaked enchiladas for up to 3 months.