Black Bean Enchiladas

SERVINGS
6
CATEGORY
Main Dish
METHOD
Baked
PREP
10 min.
COOK
20 min.
TOTAL
30 min.

INGREDIENTS

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil
1 can (16 ounces) vegetarian refried beans
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup shredded reduced-fat Mexican cheese blend
3 cups shredded lettuce
6 tablespoons fat-free sour cream

DIRECTIONS

In a nonstick skillet, saute onion and green pepper in oil for 2-3 minutes or until tender. Add the refried beans, black beans and 3/4 cup picante sauce; heat through.

Spoon 1/4 cupful down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas.

Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream if desired. Yield: 6 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving (2 each) equals 434 calories, 13 g fat (3 g saturated fat), 16 mg cholesterol, 1,303 mg sodium, 60 g carbohydrate, 8 g fiber, 20 g protein.

~Lizzy~