Black Bean Enchiladas

Ingredients

 * 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

Directions

 * 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.
 * Garnish each serving with 1 tablespoon sour cream.