Easy Black Bean Enchiladas

Ingredients- 

4 cloves garlic, minced (I use 2 tsp. pre-minced garlic)

1/4 or 1/2 onion, chopped

1 green bell pepper, chopped

1 tsp. ground red pepper (optional)

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. dried oregano

1 tsp. black pepper

2 cans (15 oz. each) black beans, rinsed and drained 

1 1/2 c. salsa, divided in half

12 tortillas (6" size works well), warmed according to package directions

2 roma tomatoes, diced

1 c. shredded cheddar cheese

3 c. finely shredded lettuce

6 Tbsp. sour cream

Preheat oven to 350*F. Coat 13" x 9" baking dish with cooking spray. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Saute the garlic, onion, bell pepper, red pepper, chili powder, cumin, oregano, and black pepper for 5 - 7 minutes or until veggies are tender. 

Mash the beans and add to the skillet with 3/4 c. of the salsa. Cook for 5 minutes or until heated through. Spoon about 1/4 c. of bean mixture onto each tortilla. Roll loosely and place seam side down in the baking dish. Combine the tomatoes and remaining salsa and pour over the enchiladas. Sprinkle with cheddar cheese. Bake for 15 - 20 minutes or until hot. Divide the lettuce among serving plates. Top with 2 enchiladas and 1 Tbsp. sour cream. 

It has a bit of a kick to it so decrease chili powder and cumin as desired. 

Have fun with it and comment with improvement suggestions! =)

ENJOY!