Creamy Three Bean Enchiladas

INGREDIENTS:

• 1 Tablespoon olive oil
• 1 yellow onion (diced)
• 1 green bell pepper (diced)
• 1 (15 ounce) can low-sodium black beans (drained and rinsed)
• 1 (15 ounce) can Great Northern beans (drained and rinsed)
• 1 (15 ounce) can refried beans
• 1 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 (4 ounce) can green chiles
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 2 cups shredded Mexican cheese blend (divided)
• Salt and pepper (to taste)
• 10 whole wheat flour tortillas
• 1 (28 ounce) can enchilada sauce

DIRECTIONS:

1. Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray.
2. In a large skillet, warm oil over medium heat. Add onions and peppers and saute until tender.
3. In a large mixing bowl, combine onion and pepper mixture, all beans, sour cream, cilantro, green chiles, cumin, chili powder, 1 cup shredded cheese, and salt and pepper. Mix well.
4. Place 3-4 Tablespoons of bean mixture in each tortilla, roll up, and place tortilla in prepared pan.
5. Pour enchilada sauce over rolled tortillas and top with remaining shredded cheese.
6. Bake for 20-25 minutes or until cheese starts to bubble.
7. Remove from oven and top with additional cilantro as a garnish, if desired.

From Six Sister's Stuff Healthy Menu Plan