Veggie and Bean Enchiladas

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.
  • Total Time 35 Minutes
  • Prep Time 10 Minutes
  • Servings 4
  • Ingredients 13



  • 1 jar (16-oz) medium salsa
  • 1/2 cup vegetable stock
  • 2 tablespoon all-purpose flour


  • 1 tablespoon canola oil
  • 1 red bell pepper, seeded and sliced
  • 1 onion, halved and sliced very thin
  • Salt and pepper, to taste
  • 1/4 cup minced fresh cilantro
  • 1 can Old El Paso™ Traditional Refried Beans
  • 1 cup packed baby spinach
  • 8 corn tortillas, warmed per package directions
  • 1 cup shredded sharp cheddar cheese
  • 1 ripe avocado, pitted, peeled and sliced


Step 1 Preheat the oven to 375°F.

Step 2 Combine the salsa, vegetable stock and flour in a blender and blend until it’s completely smooth.

Step 3 Scrape down the sides as needed to get it just right.

Step 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.

Step 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.

Step 6 Sprinkle with cheddar cheese.

Step 7 Bake for 15-20 minutes, until the cheese is melted and the sauce is bubbling.

Step 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!