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
 * 1½ cups picante sauce, divided
 * 12 (6 inch) flour tortillas
 * 2 medium tomatoes, chopped
 * ½ cup shredded reduced-fat cheddar cheese
 * ½ cup shredded part-skim mozzarella cheese
 * 3 cups shredded lettuce
 * 6 tablespoons fat free sour cream

Directions

 * 1) In a nonstick skillet, cook and stir onion and green pepper in broth for 2–3 minutes or until tender.
 * 2) Mash one can of black beans.
 * 3) Add to the skillet with ¾ cup of picante sauce and remaining beans; heat through.
 * 4) Spoon ¼ cup mixture down the center of each tortilla.
 * 5) Roll up and place, seam side down, in a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cooking spray.
 * 6) Combine tomatoes and remaining picante sauce; spoon over enchiladas.
 * 7) Cover and bake at 350 °F for 15 minutes.
 * 8) Uncover; sprinkle with cheeses.
 * 9) Bake 5 minutes longer.
 * 10) Garnish each serving with 1 tablespoon sour cream.