Black Bean And Vegetable Enchiladas Recipe

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   ["Preheat oven to 350 F and coat a 9"" x 13"" baking pan with vegetable cooking spray.", "Mash one can of the beans with a spoon or possibly in a blender or possibly food processor; set aside.", "Saute/fry the onion and green pepper in the vegetable broth till tender, about 2 to 3 min.", "Add in 1 c. picante sauce, the mashed beans, and the can of whole beans.", "Stir the mix and heat thoroughly.", "Spoon about 1/3 c. of the bean mix down the center of each tortilla and roll it up.", "Place the tortillas seam-side down in the baking pan.", "combine the remaining c. of picante sauce and the tomatoes; spoon over enchiladas.", "Cover with foil and bake for 15 min.", "Uncover, sprinkle with cheeses and bake, uncovered, for 5 more min.", "To serve, place 1/2 c. of lettuce on each plate and top with two enchiladas.", "Garnish with lowfat sour cream, if you like.", "Preparation Time: 15 min", "Cooking Time: 20 min", "Yield: 12 enchiladas", "Serving size: 1 1/3 c."]

* Per serving · 4 servings · Values may vary.