Black Bean and Veggie Enchiladas recipe
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Ingredients
- 1 (10 ounce) can Old El Paso® green enchilada sauce 1 (14.4 ounce) package frozen pepper stir-fry (with sliced green, red & yellow peppers & white onions) 1 (16 ounce) can Old El Paso® refried black beans or traditional refried beans ½ teaspoon ground cumin ½ teaspoon garlic salt 1 (8.2 ounce) package Old El Paso® flour tortillas for soft tacos & fajitas (6 inch) 1 ½ cups shredded Monterey Jack cheese
Nutrition Info
- 402.6 caloriescarbohydrate: 44.4 gcholesterol: 30.2 mgfat: 17.6 gfiber: 6.6 gprotein: 18.4 gsaturatedFat: 7.4 gservingSize: -sodium: 1272 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Black Bean and Veggie Enchiladas
Directions
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Heat oven to 375 degrees 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.