Email to Lucy Ashes      

Black Bean Enchiladas

Source of Recipe

Sunday_Dinner@yahoogroups.com


1 large onion, chopped
1 medium green bell pepper, chopped
2 tablespoons chicken broth
2 (15 ounce) cans black beans, rinsed and drained, divided
1 1/2 cups picante sauce, divided
12 (6 inch) flour tortillas
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

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-inch x 9-inch x 2-inch baking dish coated
with nonstick cooking spray. Combine tomatoes and remaining picante
sauce; spoon over enchiladas. Cover and bake at 350 degrees for 15
minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To
serve, place 1/2 cup lettuce on each plate and top with two enchiladas.
Garnish each serving with 1 tablespoon sour cream.

Yield: 6 Servings


Nutritional Info: Per serving (2 enchiladas): 404 calories, 9 g fat (1 g
saturated), 7 mg cholesterol, 1,477 mg sodium, 60 g carbohydrate, 9 g
fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1
fat.