Categories: Sandwiches- Burgers- Wraps

Ingredients

• 1 tsp. chile oil or canola oil
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 2 (15 oz.) cans black beans, rinsed
• 1 1/2 cups medium salsa, divided use
• 12 (6-inch) whole-wheat flour tortillas
• 2 medium tomatoes, chopped
• 1/2 cup shredded jalapeno cheddar cheese
• Shredded lettuce
• sour cream for garnish

Directions

1. Heat oven to 350 degrees, In a large nonstick skillet, heat oil on medium-high. Add onion and bell pepper; cook 5 minutes or until softened. Mash 1 can beans. Add mashed beans, 3/4 cup salsa and remaining beans to skillet; heatthrough. Spoon about 1/3 cup mixture down center of ezch tortilla. Roll and place seam side down in a 9 × 13 inch baking dish coated with cooking spray. Combine tomatoes and remaining salsa; spoon over enchiladas. Cover with foil and bake 15 minutes. Uncover; sprinkle with both cheeses. Bake 5 minutes or until hot and bubbly, To serve, place lettuce on each plate, top with enchiladas and garnish with sour cream.

2. makes 12 enchiladas

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