Black Bean and Veggie Enchiladas

Try this twist on an enchilada using Old El Paso™ Refried Black Beans, and you'll have a satisfying, flavorful meal on the table in under an hour. Vegetarians and meat eaters alike will love the taste of these Black Bean and Veggie Enchiladas! Break out some fresh toppings like chopped tomatoes and cilantro to make the best veggie black bean enchiladas your family and friends have ever tasted.
Prep 25 Minutes
Total Time 55 Minutes
Servings 5

Ingredient List

  • 1 can (10 oz) Old El Paso™ Mild Green Chile 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™ Black Bean Refried Beans
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1 1/2 cups shredded Monterey Jack cheese (6 oz)
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Recipe Continues Below

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Expert Tips

  • These yummy vegetarian black bean enchiladas are great topped with chopped tomatoes and cilantro and served with sour cream.
  • Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Nutrition

  • 2 Enchiladas Calories 410 (Calories from Fat 150);  Total Fat 17g (Saturated Fat 9g ,Trans Fat 0g);  Cholesterol 30mg;  Sodium 1180mg;  Potassium 470mg;  Total Carbohydrate 47g (Dietary Fiber 5g ,Sugars 5g);  Protein 16g
  • % Daily Value: Vitamin A 6%;  Vitamin C 0%;  Calcium 35%;  Iron 15%
  • Exchanges: 1 1/2 Starch;  1 1/2 Other Carbohydrate;  1 Vegetable;  1/2 Very Lean Meat;  1 High-Fat Meat;  1 1/2 Fat
  • Carbohydrate Choice: 3
*Percent Daily Values are based on a 2,000 calorie diet

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