Vegetarian Enchiladas

These enchiladas are delicious, and although they don’t have cheese, the flavor is so good you won’t miss it!

Ingredients

1 can fat-free refried beans (I use Old El Paso brand)

1 can black beans, drained and rinsed

1 sweet (bell) pepper (whatever color you desire), cut in strips

1 sweet onion, thinly sliced

1 tablespoon olive oil

1 package of whole wheat tortillas

Directions

Preheat oven to 375 degrees.

In a medium skillet, heat the oil and sauté the peppers and onion until tender, about 5 minutes. Remove from heat. In a medium bowl, mix together the refried beans and black beans.

Lightly oil a 13x9 baking dish (either use a paper towel and some olive oil, or lightly spray with non-stick spray).

Pour a little vegetarian enchilada sauce in the bottom of the dish, just to lightly cover.

Prepare the enchiladas by placing a heaping spoon of bean mixture and peppers and onions in the center of a tortilla, spreading it from top to bottom in a line. Roll up the tortilla and place it at the edge of the prepared dish. Continue with remaining tortillas, until filling is used up.

Once filled tortillas are lined up in the dish, pour over remaining enchilada sauce.

Bake for 15 minutes, or until bubbling hot. Allow to cool for 10 minutes before serving.

Enjoy!