Black Bean Enchiladas

Ingredients
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 (or salsa)
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded reduced fat cheddar cheese
1/2 cup shredded part skim mozzarella cheese
3 cups shredded lettuce
6tablespoons fat free sour cream

Directions:
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 in x 9 in baking dish coated with 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 one each place and top with two enchiladas. Garnish each serving with 1 tablespoon sour cream. Yield: 6 serving.

Nutrition Facts
One Serving: 2 enchiladas
Calories: 404
Fat: 9g
Fiber: 9g
Protein: 21g

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