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Ingredients
- Vegetable cooking spray
- 2 can Black beans,, (16 ounces each) rinsed & liquid removed
- 1 c. Minced onion
- 1 x Green pepper, minced
- 2 Tbsp. Vegetable broth
- 2 c. Picante sauce
- 12 med Corn tortillas
- 1 c. Minced tomatoes
- 1/2 c. Reduced-fat shredded cheddar cheese
- 1/2 c. Reduced-fat shredded mozzarella cheese
- 3 c. Shredded lettuce Light lowfat sour cream, for garnish
Directions
- Preheat oven to 350 F and coat a 9" x 13" baking pan with vegetable cooking spray. Mash one can of the beans with a spoon or possibly in a blender or possibly food processor; set aside. Saute/fry the onion and green pepper in the vegetable broth till tender, about 2 to 3 min. Add in 1 c. picante sauce, the mashed beans, and the can of whole beans. Stir the mix and heat thoroughly. Spoon about 1/3 c. of the bean mix down the center of each tortilla and roll it up. Place the tortillas seam-side down in the baking pan. combine the remaining c. of picante sauce and the tomatoes; spoon over enchiladas. Cover with foil and bake for 15 min. Uncover, sprinkle with cheeses and bake, uncovered, for 5 more min. To serve, place 1/2 c. of lettuce on each plate and top with two enchiladas. Garnish with lowfat sour cream, if you like.
- Preparation Time: 15 min
- Cooking Time: 20 min
- Yield: 12 enchiladas
- Serving size: 1 1/3 c.
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