| 15 | 55 | 382 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 35 min | 6 |
| 4 clove(s) | Garlic (minced) |
| 1 medium | Yellow onion (chopped) |
| 1 medium pepper(s) | Green bell pepper (chopped) |
| 1 tsp | Cayenne pepper |
| 1 tsp | Chili powder |
| 1 tsp | Cumin |
| 1 tsp | Oregano, dried |
| 1 tsp | Black pepper |
| 2 can (15oz) | Black beans, canned (drained, rinsed) |
| 1 1/2 cup | Salsa, ready-to-serve |
| 12 medium tortilla(s) | Tortilla, corn (warmed) |
| 1 can(s) (13oz) | Diced tomatoes, canned (drained) |
| 1 cup shredded | Cheddar cheese, reduced fat (18%) |
| 3 cup | Lettuce, romaine (finely shredded) |
| 6 tbsp | Sour cream, fat free |
1. Heat oven to 350°F. Lightly coat 13“ x 9” baking dish with cooking spray.
2, Coat large non-stick skillet with cooking spray and heat over medium-high heat. Cook garlic, onion, bell pepper, cayenne, chili powder, cumin, oregano, and black pepper 5 to 7 minutes or until vegetables are tender.
3. Mash beans and add to skillet with ¾ cup of the salsa. Cook 5 minutes or until heated through. Spoon ¼ cup of bean mixture onto each tortilla. Roll loosely and place seam side down in baking dish.
4. Combine tomatoes and remaining ¾ cup salsa and pour over enchiladas. Sprinkle with cheese. Bake 15 to 20 minutes or until hot.
5. Divide lettuce among 6 plates. Top lettuce with 2 enchiladas and 1 Tbsp. of the sour cream.
| Grain | 1.9 |
| Meat Alternative | 0.8 |
| Milk Alternative | 0.7 |
| Vegetables | 3.1 |
