Black Bean and Veggie Enchiladas
Prep 25 Minutes
Total Time 55 Minutes
- 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
- 1/2 teaspoon ground cumin
- 1/2 teaspoon 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)
Recipe Continues Below
- 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.
- 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.
- 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