Tuesday, October 16, 2007

Black Bean Enchiladas

This is one of our favorite vegetarian dishes! It is so good and filling & it's super easy and fast.

1 lg. onion, chopped
1 med. green pepper, chopped
2 Tb. chicken or veggie broth
2 cans (15 oz. ea.) black beans, rinsed, drained, divided
1 1/2 c. picante sauce, divided
12 flour tortillas (6 in.)
2 med. tomatoes, chopped
1/2 c. shredded cheddar cheese
1/2 c. shredded mozzarella (I usu. use all cheddar or mexican cheese)
3 c. shredded lettuce (opt.)
6 Tb. reduced fat sour cream

In a skillet, cook and stir onion and green pepper in broth for 2-3 min. or until tender. Mash one can of black beans. Add to skillet with 3/4 c. picante sauce and remaining beans; heat through.

Spoon 1/4 c. mixture down the center of each tortilla. Roll up and place, seam side down, in a 9x13 greased pan. Combine tomatoes and remaining picante sauce; spoon over enchiladas.

Cover with foil and bake at 350 degrees for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 c. lettuce on each plate and top with two enchiladas. Garnish each serving with 1 Tb. sour cream

Yields: 6 servings

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