Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        vegetable cooking spray
   2      cans          black beans -- , (16 ounces each)
                        -- rinsed & drained
   1      cup           chopped onion
   1                    green pepper -- chopped
   2      tablespoons   vegetable broth
   2      cups          picante sauce
  12      medium        corn tortillas
   1      cup           chopped tomatoes
     1/2  cup           reduced-fat shredded cheddar cheese
     1/2  cup           reduced-fat shredded mozzarella cheese
   3      cups          shredded lettuce
                        light sour cream -- for garnish

Preparation:

Preheat oven to 350øF and coat a 9" x 13" baking pan with vegetable cooking spray. Mash one can of the beans with a spoon or in a blender or food processor; set aside. Saut‚ the onion and green pepper in the vegetable broth until tender, about 2 to 3 minutes. Add 1 cup picante sauce, the mashed beans, and the can of whole beans. Stir the mixture and heat thoroughly. Spoon about 1/3 cup of the bean mixture down the center of each tortilla and roll it up. Place the tortillas seam-side down in the baking pan. combine the remaining cup of picante sauce and the tomatoes; spoon over enchiladas. Cover with foil and bake for 15 minutes. Uncover, sprinkle with cheeses and bake, uncovered, for 5 more minutes. To serve, place 1/2 cup of lettuce on each plate and top with two enchiladas. Garnish with sour cream, if desired. Preparation time: 15 minutes Cooking time: 20 minutes

Nutritional Information:

Calories: 298 Carbohydrate: 59 g Protein: 15 g Fat: 5 g Saturated fat: 2 g Sodium: 807 mg Fiber: 12 g Serving size: 1 1/3 cups