Easy Black Bean Enchiladas

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4 cloves garlic, minced

1 onion, chopped

1 green bell pepper, chopped

1 teaspoon ground red pepper

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon black pepper

2 cans (15 ounces each) black beans, rinsed and drained

1 1/2 cups salsa, divided

12 corn tortillas (6" each), warmed according to package directions

1 can (14.5 ounces) diced tomatoes, well drained

1 cup shredded reduced-fat Cheddar cheese

3 cups finely shredded lettuce

6 tablespoons fat-free sour cream

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