I came across this recipe via pinterest. (If you aren't a member of pinterest, you need to join...it's amazing and well...very addicting...) Technically, we aren't vegetarians. However, since meat is generally expensive I wanted to try find some dishes I could make besides pasta that would taste good. Let me tell you, this tasted fantastic and the boy child asked if we could have the leftovers for dinner today. Credit needs to go to canyoustayfordinner.com as she was the original person to post this.
Ingredients
12, 6" flour tortillas
2 cups cooked brown rice
1 15oz can black beans, drained and rinsed
1 16oz bag frozen bell pepper strips, cooked and drained
1 packet taco seasoning
2 1/4 cups medium salsa, divided
1 1/2 cups shredded Mexican blend cheese
Directions
Preheat oven to 350 degrees F. Coat a 9x13" baking dish with nonstick cooking spray and spread 1/2 cup of salsa over the bottom. (I honestly didn't think it spread to well, so I added more than a 1/2 cup) Lay your tortillas out on a clean work surface.
In a large bowl, mix the rice, beans, peppers, taco seasoning, and 3/4 cup salsa. (Again, I didn't think it was enough so I added a little bit more). Divide evenly among the tortillas. Roll each tortilla tightly and place seam side down in the prepared baking dish. you may have to place some of the filled tortillas horizontally or in another 8x8 pan to make them fit. Pour the remaining 1 cup salsa evenly over the tops of the rolled tortillas in the baking dish. (Again, I really didn't think that was enough...I ended up using 1 1/2 bottles of salsa total for both the filling and to cover the filled tortillas.) Sprinkle the cheese over the top. Bake for 18-20 minutes, until the cheese has melted. Serve with hot sauce and sour cream.
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