Black Bean Enchiladas

Happy Easter everyone! I forgot to post my foodie recipe on Friday, so here it is! This week's recipe is for black bean enchiladas. I made this last night because my friend is a vegetarian and can never enjoy my wonderful cooking when he comes over. The original recipe called for chicken broth, but I took that out and added other things that I think make it even better and vegetarian-friendly. Let's get to it.

What you will need:

• 1 large onion, chopped
• 1 medium green pepper, chopped
• 2 tablespoons water
• 1 1/2 tablespoon cumin
• 1 tablespoon salt
• 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

Here's how you make it:

• In a nonstick skillet, cook and stir onion and green pepper in water with cumin and salt
• 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 other can of beans not mashed; heat
• through.
• 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.
• 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 plate and top with two enchiladas. Garnish each serving with 1
• tablespoon sour cream. Yield: 6 servings.
• 
  

Easy huh? And because it yields 6 servings, you will definitely have leftovers for tomorrow's lunch. Try this out if you want to try a delicious vegetarian meal that even the manliest of mans that live off meat would devour.