Bean Enchiladas Recipe

• 1 can black beans or possibly kidney beans, liquid removed
• 1 med. onion, minced
• 1 med. green pepper, cut into thin strips
• 1 teaspoon extra virgin olive oil
• 1 1/4 c. picante sauce
• 8 corn tortillas
• 1 tomato, seeded and minced
• 1/2 c. shredded Monterey Jack cheese
• 1/2 c. shredded lettuce

1. Mash half of beans; set aside.
2. Saute/fry onion and green pepper in oil till almost tender.
3. Add in 1/2 c. of the picante sauce, mashed and whole beans; heat through.
4. Spoon about 1/3 c. mix proportionately down center of tortillas.
5. Roll up.
6. Place seam side down in lightly oiled 11 x 7 baking dish.
7. Combine remaining 3/4 c. picante sauce and tomato; spoon over enchiladas.
8. Cover tightly with foil and bake at 350 degrees till heated through, about 15 min.
9. Uncover and sprinkle with cheese.
10. Return to oven till cheese melts, about 5 min.
11. Sprinkle with lettuce.
12. Serve with additional picante sauce.

black beans, onion, green pepper, extra virgin olive oil, picante sauce, corn tortillas, tomato, shredded monterey jack cheese, shredded lettuce

Taken from cookeatshare.com/recipes/bean-enchiladas-17810 (may not work)