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Black Bean Enchiladas

Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. —Test Kitchen

6 ServingsPrep/Total Time: 30 min.

Ingredients

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 reduced-fat cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
3 cups shredded lettuce
6 tablespoons fat-free sour cream

Directions

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.
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.
Cover and bake at 350° for 15 minutes. Uncover; sprinkle with
cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on

2 of 2

Black Bean Enchiladas (continued)

Directions (continued)

each place and top with two enchiladas. Garnish each serving with 1
tablespoon sour cream. Yield: 6 servings.

Nutrition Facts: One serving (2 enchiladas) equals 404 calories, 9 g fat (1 g saturated fat), 7 mg cholesterol, 1,477 mg sodium, 60 g carbohydrate, 9 g fiber, 21 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 2 vegetable, 1/2 fat.