Beef Enchiladas

4 medium tomatoes, seeded and chopped (about 2 cups)
2 medium red onions, chopped (about 2 cups), divided
1 medium red or green bell pepper, chopped (about 1 cup)
3 tablespoons of red-wine vinegar
1 pound lean ground beef
1 can (4 ounces) chopped green chilies, undrained
4 teaspoons of chili powder
1 can (15 ounces) crushed tomatoes
8 whole wheat tortillas, warmed
1/2 cup shredded Monterey Jack cheese

Directions
In a small bowl, combine fresh tomatoes, 1 cup of onions, bell pepper, and vinegar. Cover with plastic wrap and let stand for 30 minutes.

In a large skillet, cook beef over medium-high heat, stirring, until no longer pink, about 10 minutes. Using a slotted spoon, place beef on a paper towel-lined plate. Wipe out skillet.

Preheat oven to 400 F. Spray skillet with cooking spray. Add remaining onions, saut� over medium heat for 3 minutes. Add chilies and chili powder; cook, stirring, for 2 minutes. Add beef and crushed tomatoes. Simmer, stirring occasionally, for 15 minutes.

Spray a large baking dish with cooking spray. Spoon filling down center of each tortilla. Roll up tortillas; place them seam-side down in prepared dish. Spoon fresh tomato mixture over tops and sprinkle with cheese. Bake tortillas for 10 minutes. Serve immediately.