Bean Enchiladas

Ingredients

2 cups Salsa
10 Flour Tortillas
1 can Black Beans, rinsed & drained
1 Red Pepper, chopped
1 Onion, chopped
1 1/2 cups Monterey Jack Cheese

Directions

1. Preheat oven to 350°. Cook vegetables in large nonstick skillet sprayed with cooking spray 5-6 minutes until cooked through. Drain, if necessary.
2. Stir in 1/2 cup each of salsa and shredded cheese.
3. Spread 1 cup of the remaining salsa onto bottom of 13 x 9 baking dish.
4. Spoon 1/4 cup of the mixture down center of each tortilla; roll up. Place seam-sides down, on salsa.
5. Top with the remaining 1/2 cup salsa and additional 1 cup shredded cheese.
6. Bake 20 minutes or until heated through.