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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredientsand fiber, too. Test Kitchen 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:
1. 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.
2. 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.
3. Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Garnish each serving with 1 tablespoon sour cream. Yield: 6 servings.
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