1 large onion, chopped
1 medium green pepper, chopped
2 T chicken broth
2 cans (15 oz each) black beans, rinsed and drained, divided
1 1/2 cups picante sauce, divided
12 four tortillas (6 inch) I used bigger ones, and it made 7 large
2 medium tomatoes, chopped
1/2 c shredded reduced-fat cheddar cheese
1/2 c shredded reduced-fat mozzarella cheese
3 cups shredded lettuce
6 T fat-free sour cream
In a non-stick skillet, cook and stir onion and green pepper in broth (or just use oil) for 2-3 minutes or til tender. Mash one can of black beans. Add to the skillet with 3/4 c 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 9x13 pan coated with Pam. Combine tomatoes and the rest of picante sauce; spoon over enchiladas.
Cover and bake 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each plate and top with 2 enchiladas Garnish with sour cream.
I actually didn't make this low fat. I used regular cheese, and used more. I put some inside each enchilada. I used a little more picante sauce, too. These are really fast, and good. My kids even liked them!