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Main Dish > Casserole

Black Bean and Veggie Enchiladas

 

Preparation Time: 25 minutes

Cook Time: 30 minutes

Microwave Time: 7 minutes

Servings: 5

Try this twist on an enchilada using Old El Paso® refried black beans; vegetarians and meat eaters will love the delicious taste.

Ingredients

1 can (10 oz) Old El Paso® green enchilada sauce

1 bag (14.4 oz) frozen pepper stir-fry (with sliced green, red & yellow peppers & white onions)

1 can (16 oz) Old El Paso® refried black beans or traditional refried beans

1/2 tsp ground cumin

1/2 tsp garlic salt

1 package (8.2 oz) Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)

1 1/2 cups shredded Monterey Jack cheese (6 oz)

Directions

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.

Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly.

Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge.

Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas.

Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese.


Nutritional Information:

Calories 390

Calories from Fat 150

Total Fat 16g 

Saturated Fat 7g 

Trans fat 2g 

Cholesterol 30mg 

Sodium 1320mg 

Total Carbohydrate 45g 

Dietary Fiber 5g 

Protein 17g