Ingredients
1/2 cup chopped onion1/2 cup chopped green pepper1 tablespoon olive oil1 can (16 ounces) vegetarian refried beans1 can (15 ounces) black beans, rinsed and drained1-1/2 cups picante sauce, divided12 flour tortillas (6 inches), warmed2 medium tomatoes, chopped1/2 cup shredded reduced-fat cheddar cheese1/2 cup shredded reduced-fat Mexican cheese blend3 cups shredded lettuce6 tablespoons fat-free sour cream
Preparation
In a nonstick skillet, saute onion and green pepper in oil for 2-3 minutes or until tender. Add the refried beans, black beans and 3/4 cup picante sauce; heat through.
Spoon 1/4 cupful down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas.
Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer.
Place 1/2 cup lettuce on each plate and top with two enchiladas. Serve with sour cream.
