Picante sauce gives lots of zip to the tasty filling in these meatless black bean and cheese enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too.
Ingreadient
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 2 tablespoons chicken or vegetable broth
- 2 cans (15 ounces each ) black beans, rinsed and drained, divided
- 1-1/2 cups picante sauce, divided
- 12 flour tortillas (6 inches)
- 2 medium tomatoes, chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 3 cups shredded lettuce
- Sour cream
Direction
- Preheat oven to 350°. In a nonstick skillet, cook and stir onion and green pepper in broth until tender, 2-3 minutes. Mash 1 can of black beans. Add to 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 13x9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas.
- Bake, covered, 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. Serve with lettuce and sour cream.
