Guess who's coming to dinner

Here's the rub:

You have a friend (F) and a friend-of-the-friend (F.O.T.F.)--who's visiting Texas from the East Coast--coming over to dinner on a Monday night. The F.O.T.F. is Muslim and doesn't eat meat (unless Kosher). The F is a picky eater and only eats random vegetables. What does one make, considering that cooking on a week night consists of salsa dancing around a grabby, fussy toddler in the kitchen before Daddy can get home from work to lend a hand?

Here's what I made to solve the dilemma and boy, was it yummy.

Black Bean Enchiladas
Ingredients:
1 can of organic black beans (rinsed)
1/2 a can of organic corn
1 can of Rotel
A pinch or two of cumin
Ground black pepper (I used a combo of black and red pepper)
1/2 of an onion, chopped
1/2 of a green pepper chopped
3 cloves of garlic
a few tablespoons of olive oil
1.5 to 2 cups of cooked brown rice
1/4 cup of salsa, plus about another 1/4 cup for drizzling later
8 flour tortillas
2 cups of shredded Cheddar cheese

Saute onion, garlic and green peppers in olive oil until tender. Add beans, corn, Rotel, cumin, and bring to a boil. Stir in cooked brown rice (I used instant rice and it was fine--a big time-saver too) and let simmer.

Lightly spray a 9x13 pan with cooking spray. Spoon a couple of heaping spoonfuls of the mixture into a flour tortilla and then sprinkle the insides with a small dab of the cheese. Roll the tortilla. Repeat until the pan is full of rolled tortillas (I had lots of the mixture left over). Once the pan is full, drizzle a little more salsa on top. Bake at 350 for 25 min. Once out of the oven, sprinkle with remaining cheese and bake for about 2 more minutes.

Tasty, healthy and pleased an array of exotic taste buds. This recipe will become a staple of our menu here at Casa de Jurica.

P.S. I served the enchiladas with a crisp salad of whole romaine hearts, chopped tomatoes, cucumbers and an avocado.