Black Bean and Veggie Enchiladas

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)

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