|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||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.