Black Bean & Rice Enchiladas

Taking care of people is just what I do. For as long as I can remember, I've always wanted to help other people feel good. I wanted to be able to contribute, positively, to the world around me in ways that made other people smile.

When I was younger, I volunteered at a local zoo. I spent my summer days working with animals and educating the public about animal conservation. I am probably in millions of family photos, holding some sort of exotic animal, grinning like an idiot with a total stranger's kids. I've also been peed on, bitten by and shat on by more endangered species that you can name.

When I got into high school, I started coaching kids' volleyball. My best friend and I took two teams under our wings, with mixed results. One undefeated season, and one lack luster. But we have scores of girls (who are now graduating from high school!!!!) that we helped fall in love with a game that we were passionate about. We even hosted a sleepover--complete with makeovers!

When I went away to college, I got involved as a resident adviser and I helped coach a local speech and debate team. I never really realized it, but I was constantly looking for ways to make other people feel important, special, needed, at home and valued. I loved cooking for my residents. I reveled in the rousing conversations I would have with my speech team, about everything from college to fights with their friends and parents. I was as excited as they were when they won awards for their performances.

Despite all this, my maternal instincts, over all, are lacking. Babies give me the heebie jeebies. Small children make me really nervous. The thought of changing diapers, buying baby clothes... being responsible for another life... Terrify me. And all of my friends seem to be launching into this stage in their lives (or they've been there for a while and facebook has just recently let me know this).

I feel like everyone around me is getting married, having babies and growing up. And I'm not going to lie, it's freaking me out just a little. I am SO not at that place in my life yet. But you know what? I'm ok with it. Just don't ask me to babysit.

But you know what I CAN do? Make delicious, easy to freeze, meals for you when you've got a bun in the oven. One of my colleagues just had a baby (like, this morning! Happy birthday, Matthew James!), and last week I took the time to prepare some dinners for her family so that feeding her husband, her two year old and herself didn't send her over the edge.

Black Bean & Rice Enchiladas

• 1 green pepper, chopped
• 1 medium red onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes 
• 1 small can green chiles
• 1/4 cup green enchilada sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 2 cups cooked brown rice (I cooked this in my rice cooker with 1/4 of enchilada sauce/water)
• 8 flour tortillas, warmed
• 1 cup salsa
• 1 cup reduced fat shredded Cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1 sliced avocado

1. In a large skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, enchilada 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. Lightly spread a thin layer of enchilada sauce on the bottom of a baking dish.
3. Spoon the mixture down the center of each tortilla. Fold sides over filling and roll up. Place in the coated dish. Spoon salsa and any left over rice mixture over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 10 minutes longer or until cheese is melted. 
4. Top with sliced avocado and serve! 
5. Or, you can cover with foil and freeze. Simply add about 45 minutes to your cooking time if you are cooking them from frozen.