Black Bean Enchiladas

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Black Bean Enchiladas

Ingredients

• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 2 tablespoons chicken broth
• 2 (15 ounce) cans black beans, rinsed and drained, divided
• 1½ cups picante sauce, divided
• 12 (6 inch) flour tortillas
• 2 medium tomatoes, chopped
• ½ cup shredded reduced-fat cheddar cheese
• ½ cup shredded part-skim mozzarella cheese
• 3 cups shredded lettuce
• 6 tablespoons fat free sour cream

Procedures

1. In a nonstick skillet, cook and stir onion and green pepper in broth for 2–3 minutes or until tender.
2. Mash one can of black beans.
3. Add to the skillet with ¾ cup of picante sauce and remaining beans; heat through.
4. Spoon ¼ cup mixture down the center of each tortilla.
5. Roll up and place, seam side down, in a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cooking spray.
6. Combine tomatoes and remaining picante sauce; spoon over enchiladas.
7. Cover and bake at 350 °F for 15 minutes.
8. Uncover; sprinkle with cheeses.
9. Bake 5 minutes longer.
10. Garnish each serving with 1 tablespoon sour cream.