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Black Bean Enchiladas

Black Bean Enchiladas
My family loves this recipe and so do I. It's quick and easy, so it's great for busy schedules. You can heat up the enchiladas as kids come and go. —Wendy Stenman
6 ServingsPrep: 10 min. Bake: 20 min.

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 tablespoon olive oil
  • 1 can (16 ounces) vegetarian refried beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups picante sauce, divided
  • 12 flour tortillas (6 inches), warmed
  • 2 medium tomatoes, chopped
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/2 cup shredded reduced-fat Mexican cheese blend
  • 3 cups shredded lettuce
  • 6 tablespoons fat-free sour cream

Directions

  • In a nonstick skillet, saute onion and green pepper in oil for 2-3
  • minutes or until tender. Add the refried beans, black beans and 3/4
  • cup picante sauce; heat through.
  • Spoon 1/4 cupful 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.
  • Cover and bake at 350° for 15 minutes. Uncover; sprinkle with
  • cheeses. Bake 5 minutes longer.
  • Place 1/2 cup lettuce on each plate and top with two enchiladas.
© Taste of Home 2012

2 of 2

Black Bean Enchiladas (continued)

Directions (continued)

  • Serve with sour cream. Yield: 6 servings.
Nutrition Facts: 1 serving (2 each) equals 434 calories, 13 g fat (3 g saturated fat), 16 mg cholesterol, 1,303 mg sodium, 60 g carbohydrate, 8 g fiber, 20 g protein.
© Taste of Home 2012