Black Bean Enchiladas

12 Small Corn Tortillas or 6 Larger whole Wheat Tortillas ( I recommend La Tortilla Factory)
2 Cloves Garlic (minced)
1 small onion chopped
1 bell pepper chopped
1 tsp ground cumin
1 tsp chili powder
1 tsp dried cilantro or oregano (or both)
1 Can refried black beans - or just plain black beans rinsed well
2 roma tomatoes diced or 1 can diced tomatos with chile
1 cup Salsa
1/2 cup cheddar or mexican Cheese
Fat Free Greek yogurt or sour cream
Lettuce

1. Preheat Oven to 350
2. Coat a large baking dish with cooking spray
3. Dice Veggies- and saute with cooking spray in a skillet with spices (oregano, cilantro, cumin, chili powder)
4. Mash Black Beans if not refried
5. Add Beans to the veggie skillet with tomato and 1/2 cup salsa and cook on medium low until heated through
6. Spoon Bean mixture evenly into your tortillas. Roll loosely and place in baking dish seam side down
7. Use remaining salsa on top of enchiladas, and sprinkle cheese over top
8. Bake for 15-20 minutes or until hot


Serve with lettuce and 1 tbsp sour cream

Prep time/cooking time about 45 minutes
Serves 6 servings

Calories 240- Fat 6g Saturated Fat 2g Sodium 737 Carbs 39g