Dinner Enchiladas Recipe

3      Reviews by:    Dorothy Montgomery   Dinner Enchiladas Recipe uses onion, bell pepper, vegetable broth, black beans, picante sauce, tortillas, tomatoes, cheddar cheese, mozzarella cheese, lettuce, and sour cream in creating this delicious enchiladas recipe Food Category:    Vegetables Cuisine Origin:    Vegetarian    Servings:6 Nutrition facts:303 calories13.7 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   20 Minutes Total Time:   35 Minutes

INGREDIENTS

• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 2 tablespoons vegetable broth
• 2 (15-ounces) cans black beans, rinsed and drained, divided
• 1 1/2 cups picante sauce, divided
• 6 large flour tortillas
• 2 medium tomatoes, chopped
• 1/2 cup cheddar cheese, shredded
• 1/2 cup part-skim mozzarella cheese, shredded
• 3 cups lettuce, shredded, to taste, for serving
• sour cream, to taste, for serving

DIRECTIONS

• Preheat the oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray. In a nonstick skillet, cook and stir the onion and the green bell pepper in the broth until tender, about 2-3 minutes.
• Mash 1 can of the black beans in a bowl. Add the mashed black beans to the skillet with 3/4 cup of the picante sauce and the remaining whole beans, and cook until heated through. Spoon 3/4 cup of the bean mixture down the center of each of the tortillas. Roll up the tortillas and place them seam-side down in the prepared baking dish.
• Combine the tomatoes and the remaining picante sauce in a bowl. Spoon the sauce mixture over the enchiladas.
• Bake the enchiladas, covered, for 15 minutes. Uncover and sprinkle the enchiladas with the cheddar cheese and the mozzarella cheese. Bake the enchiladas until the cheese is melted, about 5 minutes.Serve the enchiladas topped with the lettuce and the sour cream.

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