Meatless Monday, Written a Few Days Late

So I happened upon a delicious recipe when my husband and I were trying to find something for dinner, but didn't feel like dethawing meat. So, without further ado, introducing...

Black Bean and Rice Enchiladas (taken from allrecipes.com)
I just used what I have, so I altered the recipe slightly

Ingredients:

3 garlic cloves, minced

1 tablespoon olive oil

1 (15 ounce) can black beans, rinsed and drained

1 (14.5 ounce) can diced tomatoes and green chilies

1/4 cup picante sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1 to 1.5 cups cooked white rice

8 (8 inch) flour tortillas, warmed

1 cup salsa

1.5 cups reduced fat shredded Colby jack cheese

Directions:

1. Preheat oven to 350 degrees F.
2. In a large nonstick skillet, saute garlic in oil for 1 to 2 minutes. Add the beans, tomatoes, 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.
3. Put a heaping serving spoonful of the mixture into the center of each tortilla. Sprinkle some cheese inside the tortilla with the mixture. 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 10 minutes. Uncover; sprinkle with cheese. Bake 2-3 minutes longer or until cheese is melted.