Black Bean Enchiladas

• 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

1. 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.
2. 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.
3. Cover and bake at 350u0b0 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.

onion, green pepper, chicken, black beans, picante sauce, flour tortillas, tomatoes, cheddar cheese, mozzarella cheese, shredded lettuce, sour cream

Taken from www.tasteofhome.com/recipes/black-bean-enchiladas/ (may not work)