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Preheat the oven to 350°F. In a large nonstick skillet, heat the olive oil over medium heat. Add the green pepper, onion and garlic. Saute until tender. Add the beans, diced tomatoes with green chiles, picante sauce, chili powder, ground cumin and crushed red pepper flakes. Bring the mixture to a boil. Reduce the heat, and simmer, uncovered, until heated through. Add the cooked brown rice. Cook for an additional five minutes. Editor’s Tip: Here's how to cook brown rice. If you're running short on time, reach for quick or instant brown rice.
Spoon a rounded ½ cup of the rice mixture down the center of each tortilla. Fold the sides over the filling, and roll up. Place the filled tortillas, seam side down, in a 13x9-inch baking dish coated with cooking spray. Spoon the remaining rice mixture along the sides of the dish. Top the tortillas with salsa.
Bake, covered, for 25 minutes. Uncover, and sprinkle with cheese. Bake until the cheese is melted, two to three minutes longer. Sprinkle with cilantro. Serve with desired toppings. Editor’s Tip: You can serve these rice and bean enchiladas with any toppings you’d use for homemade tacos. Try sliced or pickled red onion, jalapeno, thinly sliced radishes, sliced avocado or guacamole, lime wedges, sour cream or strained yogurt, hot sauce and/or additional salsa.