Black Bean Enchiladas

1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons of chicken broth
2 cans (15 ounces each) black beans, rinsed and drained, divided
1-1/2 cups picante sauce, divided
12 whole wheat tortillas
2 medium tomatoes, chopped
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
3 cups shredded lettuce
6 tablespoons fat-free sour cream

Directions
In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through.

Spoon 1/4 mixture down the center of each tortilla. Roll up and place seam side down, in pan. Combine tomatoes and remaining picante sauce; spoon over enchiladas.

Cover and bake at 350 for 15 minutes. Uncover; sprinkle with cheeses. Bake for 5 minutes longer. Place 1/2 cup of lettuce on each plate and to with two enchiladas.

Serves 6