Black Bean and Pepper Rice Enchilada Bake

• refried black beans2 cup
• long-grain white rice1 cup
• whole-wheat tortilla4
• salsa2 cup
• black beansdrained and rinsed1 can
• cornthawed2
• red bell pepperdiced2
• yellow oniondiced1/2
• shredded cheddar cheese6 oz
• vegetable oil4 tsp
• cumin2 tsp
• smoked paprika1 tsp
• kosher salt1/2 tsp
• black pepper1/2 tsp

Instructions

1. 1Cook the rice on the stovetop according to the package directions until tender and fluffy. Let it stand covered for 5 minutes, then fluff with a fork.
2. 2Finely dice the onion and red bell pepper. Heat the vegetable oil in a skillet over medium heat until shimmering. Add the vegetables, season with salt, and cook for 5-7 minutes, until softened and lightly browned.
3. 3Stir in the cumin and smoked paprika and cook for 30-60 seconds, until fragrant. Add the corn and black beans and cook for 2-3 minutes, until heated through. Taste and adjust salt and pepper.
4. 4Heat the oven to 375F. Spread a thin layer of salsa in a baking dish. Fill each tortilla with refried black beans, rice, and part of the vegetable mixture, roll them snugly, and place them seam-side down in the dish.
5. 5Pour the remaining salsa over the tortillas and sprinkle with the cheddar cheese. Bake for 18-22 minutes, until the cheese is melted and bubbling at the edges and the casserole is hot throughout.
6. 6Rest the bake for 5 minutes, then serve.