Vegetarian Enchilada Bake

• 1 Tbsp. oil
• 1 small each small green and red pepper, chopped
• 1 small onion, chopped Safeway 1 lb For $1.49 thru 02/09
• 1 can (15 oz.) black beans, rinsed
• 1 jar (16 oz.) TACO BELL Thick & Chunky Salsa, divided
• 1-1/2 cups KRAFT Shredded Monterey Jack Cheese, divided
• 10 whole wheat tortillas (8 inch)

1. Heat oven to 350F.
2. Heat oil in large skillet on medium-high heat.
3. Add peppers and onions; cook and stir 5 to 6 min.
4. or until tender.
5. Stir in beans and 1/2 cup each salsa and cheese.
6. Spread 1 cup of the remaining salsa onto bottom of 13x9-inch baking dish.
7. Spoon 1/4 cup meat mixture down center of each tortilla; roll up.
8. Place, seam-sides down, in baking dish; top with remaining salsa and cheese.
9. Bake 20 min.
10. or until heated through.

oil, green, onion, black beans, taco, shredded monterey jack cheese, whole wheat tortillas

Taken from www.kraftrecipes.com/recipes/vegetarian-enchilada-bake-172370.aspx (may not work)