Veggie and Bean Enchiladas

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a favorite recipe for Veggie and Bean Enchiladas. Bake up a creamy veggie and refried bean-filled masterpiece tonight for a delicious, easy, crave worthy dinner.
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10 Minutes Prep
35 Minutes Total
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4 Servings


Ingredient List
  • Small check mark in a circle icon 1 jar (16-oz) medium salsa
  • Small check mark in a circle icon 1/2 cup vegetable stock
  • Small check mark in a circle icon 2 tablespoon all-purpose flour
  • Small check mark in a circle icon 1 tablespoon canola oil
  • Small check mark in a circle icon 1 red bell pepper, seeded and sliced
  • Small check mark in a circle icon 1 onion, halved and sliced very thin
  • Small check mark in a circle icon Salt and pepper, to taste
  • Small check mark in a circle icon 1/4 cup minced fresh cilantro
  • Small check mark in a circle icon 1 can Old El Paso™ Traditional Refried Beans
  • Small check mark in a circle icon 1 cup packed baby spinach
  • Small check mark in a circle icon 8 corn tortillas, warmed per package directions
  • Small check mark in a circle icon 1 cup shredded sharp cheddar cheese
  • Small check mark in a circle icon 1 ripe avocado, pitted, peeled and sliced
Preparation
  1. Preheat the oven to 375°F.
  2. Combine the salsa, vegetable stock and flour in a blender and blend until it’s completely smooth.
  3. Scrape down the sides as needed to get it just right.
  4. Heat the canola oil in a large skillet over medium heat. Add the red peppers and onions to the skillet. Season well with salt and pepper. Saute, stirring occasionally, for 5-7 minutes, until softened. The onions should be translucent. Transfer to a bowl and stir in the cilantro.
  5. Meanwhile, pour half of the salsa-based sauce into an oven-safe rectangle pan. Tilt the pan to spread the sauce all around so that it’s in one even layer. Lay the warmed tortillas out on a work surface and divide the refried beans evenly among them. Top each with 1/8 of the spinach and 1/8 of the peppers and onions mixture. Roll up and place seam-side down in the pan. Repeat until all the tortillas are in the pan. Pour the remaining sauce over, taking care to cover each tortilla.
  6. Sprinkle with cheddar cheese.
  7. Bake for 15-20 minutes, until the cheese is melted and the sauce is bubbling.
  8. Serve immediately with sliced avocado.
Expert Tips
  • Substitute vegetarian refried beans for the original, if desired, to make this a vegetarian meal. Like a lot of heat? Then use hot salsa instead of medium!