1 can black beans or kidney beans, drained
1 med. onion, chopped
1 med. green pepper, cut into thin strips
1 tsp. olive oil
1 1/4 c. picante sauce
8 corn tortillas
1 tomato, seeded and chopped
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded lettuce

Mash half of beans; set aside. Saute onion and green pepper in oil until almost tender. Add 1/2 cup of the picante sauce, mashed and whole beans; heat through. Spoon about 1/3 cup mixture evenly down center of tortillas. Roll up. Place seam side down in lightly oiled 11 x 7 baking dish. Combine remaining 3/4 cup picante sauce and tomato; spoon over enchiladas. Cover tightly with foil and bake at 350 degrees until heated through, about 15 minutes. Uncover and sprinkle with cheese. Return to oven until cheese melts, about 5 minutes. Sprinkle with lettuce. Serve with additional picante sauce.