- 1 large onion, chopped
- 1 medium green pepper, chopped
- 2 tbsp chicken 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 cheese
- 1/2 cup shredded mozzarella cheese
- 3 cups shredded lettuce
- 6 tbsp 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 skilled 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"x9"x2' baking dish greased.
- Combine tomatoes and remaining picante sauce; spoon over enchiladas.
- Cook 350 Degrees 15min
