Easy Black Bean Enchiladas

By KSmitherman

Ingredients

• 4 cloves garlic, minced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 teaspoon ground red pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 1/2 cups salsa, divided
• 12 corn tortillas (6" each), warmed according to package directions
• 1 can (14.5 ounces) diced tomatoes, well drained
• 1 cup shredded reduced-fat Cheddar cheese
• 3 cups finely shredded lettuce
• 6 tablespoons fat-free sour cream

Details

Adapted from recipes.prevention.com

Preparation

Step 1

Preheat the oven to 350°F. Coat a 13" x 9" baking dish with cooking spray.
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Cook the garlic, onion, bell pepper, red pepper, chili powder, cumin, oregano, and black pepper for 5 to 7 minutes or until the vegetables are tender.
Mash the beans and add to the skillet with 3/4 cup of the salsa. Cook for 5 minutes or until heated through.
Spoon about 1/4 cup of bean mixture onto each tortilla. Roll loosely and place seam side down in the baking dish.
Combine the tomatoes and the remaining salsa and pour over the enchiladas. Sprinkle with the cheese. Bake for 15 to 20 minutes or until hot.
Divide the lettuce among 6 plates. Top each with 2 enchiladas and 1 tablespoon sour cream.