Black Bean Enchiladas

Black Bean Enchiladas

1 tbsp olive oil

1/2 a medium onion, chopped

1/2 large red bell pepper, chopped

1/2 large orange bell pepper, chopped

1/2 large green bell pepper, chopped

1 tsp crushed garlic

1 can corn, drained

1 can black bean, drained and very well rinsed

1 can diced tomatoes with chilies, drained

1 large can enchilada sauce, divided

salt and pepper

5 to 6 whole wheat tortillas

1  cup shredded low fat mexican blend cheese

sour cream, salsa and cilantro

Preheat oven to 350* and grease a 9×13 baking dish with olive oil spray. In a large saute pan, saute the onion, peppers and garlic until soft and fragrant. Add in the corn, black beans and tomatoes and simmer until heated through. Stir in 1/3 can of enchilada sauce and then season with salt and pepper. Fill each shell with about 2/3 cup of bean mixture and roll up. Fill the baking dish with the rolls and top with the remaining bean mixture, remaining sauce and cheese. Bake for about 30 minutes until cheese is bubbly. Garnish with sour cream, salsa and cilantro.