Ingredients

vegetable cooking spray
2 cans (16 oz. each) black beans, rinsed and drained
1 C. chopped onion
1 green pepper, chopped
2 Tbsp. vegetable broth
2 C. picante sauce
12 medium corn tortillas
1 C. chopped tomatoes
1/2 C. cheddar cheese, reduced fat, shredded
1/2 C. mozzarella cheese, reduced fat, shredded
3 C. shredded lettuce
light sour cream, for garnish

Cooking Instructions

Preheat oven to 350 degrees F. and coat a 9 by 13 inch baking pan with vegetable cooking spray. Mash 1 can of the beans with a spoon or in a blender or food processor; set aside. Saute the onion and green pepper in the vegetable broth until tender, about 2 to 3 minutes. Add 1 cup picante sauce, the mashed beans, and the can of whole beans. Stir the mixture and heat thoroughly. Spoon about 1/3 cup of the bean mixture down the center of each tortilla and roll it up. Place the tortillas seam side down in the baking pan. Combine the remaining cup of picante sauce and the tomatoes, and spoon over the enchiladas. Cover with foil and bake for 15 minutes. Uncover and sprinkle with cheeses. Bake, uncovered, for 5 more minutes. To serve, place 1/2 cup of lettuce on each plate and top with two enchiladas. Garnish with sour cream, if desired.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: