Serves: 8
Total Calories: 259

2 (10-ounce) cans mild enchilada sauce
1 tablespoon olive or vegetable oil
1 onion, sliced, separated into rings
1 small red bell pepper, sliced
3 garlic cloves, minced
1 (15-ounce) can black beans, drained, rinsed
8 (6-inch) soft corn tortillas, heated
8 ounces (2 cups) shredded Monterey Jack-Colby cheese blend

1. Heat oven to 425°F. Spoon 2/3 cup of the enchilada sauce in bottom of ungreased 12x8-inch (2-quart) baking dish.

2. Heat oil in medium skillet over medium-high heat until hot. Add onion, bell pepper and garlic cook and stir 2 to 3 minutes or until onion is tender.

3. In medium bowl, combine onion mixture and beans mix well. Spoon about 2 tablespoons bean mixture down center of each tortilla. Top each with 2 tablespoons cheese roll up. Place, seam side down, over enchilada sauce in baking dish.

4. Spoon remaining enchilada sauce over filled enchiladas. Sprinkle with remaining 1 cup cheese.

5. Bake at 425°F. for 15 to 20 minutes or until thoroughly heated.

Nutrition Information Per Serving: Serving Size: 1 Enchilada * Calories: 270 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 6 g 30% * Cholesterol: 25 mg 8% * Sodium: 570 mg 24% * Total Carbohydrate: 25 g 8% * Dietary Fiber: 4 g 16% * Sugars: 3 g * Protein: 12 g * Vitamin A: 15% * Vitamin C: 15% * Calcium: 25% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 1 Very Lean Meat, 2 Fat or 1 1/2 Carbohydrate, 1 Vegetable, 1 Very Lean Meat, 2 Fat

Nutritional Facts:

Serves: 8
Total Calories: 259
Calories from Fat: 110

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