Black Bean Enchiladas recipe

6 servings

1 large onion, chopped

1 medium green bell pepper, chopped

2 tablespoons chicken broth

2 (15 ounce) cans black beans, rinsed and drained, divided

1 1/2 cups picante sauce, divided

12 (6 inch) flour tortillas

2 medium tomatoes, chopped

1/2 cup shredded reduced-fat Cheddar cheese

1/2 cup shredded part-skim mozzarella cheese

3 cups shredded lettuce

6 tablespoons fat free sour cream

In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender.

Mash one can of black beans.

Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through.

Spoon 1/4 cup mixture down the center of each tortilla.

Roll up and place, seam side down, in a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cooking spray.

Combine tomatoes and remaining picante sauce; spoon over enchiladas.

Cover and bake at 350 degrees for 15 minutes.

Uncover; sprinkle with cheeses.

Bake 5 minutes longer.

To serve, place 1/2 cup lettuce on each plate and top with two enchiladas.

Garnish each serving with 1 tablespoon sour cream.