Bean and Rice Enchiladas

Ingredients:
1 package of fat-free taco shells
1 1/2 cups rice (instant or regular)
1/2 can black beans drained and rinsed
2% shredded cheese (cheddar, colby, or mexican blend)
1 jar of enchilada sauce

Directions:
Preheat oven to 350 degrees.  Prepare  rice according to package directions, but add 1 cup of salsa to the water before bringing to a boil.  Pour enough enchilada sauce into a baking dish to cover the bottom. Pour the rest of the enchilada sauce into a shallow dish or plate.  Dip both sides of a taco shell into the enchilada sauce.  Add 1/8 cup rice, 1/8 cup of black beans and 1/8 cup of cheese to the shell.  Roll the taco shell tightly tucking in the ends. Add the enchilada to the baking dish. Continue to make desired amount of enchiladas and line them up in the baking dish.  Pour any remaining enchilada sauce over the top of the enchiladas.  Bake for 10-15 minutes until insides are hot and cheese is melted.  (for spicier enchiladas, add a sprinkle of canned green chili peppers to each enchilada)

Weight Watcher Points: 4 points for one enchilada