Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped onion

  2. 1/2 cup chopped green pepper

  3. 1 tablespoon olive oil

  4. 1 can (16 ounces) vegetarian refried beans

  5. 1 can (15 ounces) black beans, rinsed and drained

  6. 1-1/2 cups picante sauce, divided

  7. 12 flour tortillas (6 inches), warmed

  8. 2 medium tomatoes, chopped

  9. 1/2 cup shredded reduced-fat cheddar cheese

  10. 1/2 cup shredded reduced-fat Mexican cheese blend

  11. 3 cups shredded lettuce

  12. 6 tablespoons BREAKSTONE'S® Fat-Free Sour Cream

Instructions Jump to Ingredients ↑

  1. 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. Yield: 6 servings.


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