Baked Black Bean and Cheese Enchiladas

Instructions

1. 1

   Preheat oven to 350°F. In a nonstick skillet, cook and stir the chopped onion and green pepper in broth until tender, about 2-3 minutes. Mash 1 can of black beans, then add to the skillet along with the remaining beans and 3/4 cup of picante sauce; heat through.

2. 2

   Spoon 1/4 cup of the black bean mixture down the center of each flour tortilla. Roll up the tortillas and place them seam-side down in a 13x9-inch baking dish coated with cooking spray. Combine the chopped tomatoes with the remaining picante sauce and spoon the mixture over the enchiladas.

3. 3

   Bake the enchiladas, covered, for 15 minutes. Uncover and sprinkle the top with the shredded cheddar and mozzarella cheeses. Bake for an additional 5 minutes, or until the cheese is melted and bubbly. Serve the baked enchiladas with the shredded lettuce and sour cream.