Veggie and Black Bean Enchiladas

Veggie and Black Bean Enchiladas

Looking for the best veggie and bean enchilada recipe? Set the oven—this Veggie and Black Bean Enchiladas recipe is sure to be a winner. These bean, veggie and cheese-loaded enchiladas are packed with taco-seasoned bell pepper, onion, black beans and corn. Top with more cheese and red enchilada sauce for a meal that’s perfect for any night, but we recommend Tuesdays.
  • 20 Minutes Prep
    55 Minutes Total
  • 5 Servings

Ingredient List

  • 1 tablespoon vegetable oil
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 2 cans (10 oz each) Old El Paso™ Mild Red Enchilada Sauce
  • 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 1/4 cups frozen corn
  • 2 cups Old El Paso™ Shredded 3 Pepper Cheese Blend (8 oz)
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas (6 inch)
  • 1/3 cup Old El Paso™ Creamy Salsa Verde Sauce
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Recipe Continues Below

Preparation

  1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
  2. In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook and stir 4 to 5 minutes or until tender. Stir in 2/3 cup of the enchilada sauce, the taco seasoning mix, black beans and frozen corn; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened. Remove from heat, and pour into medium bowl. Let cool 5 minutes. Stir in 1 1/4 cups of the cheese.
  3. Place tortillas on work surface. Spread 1/3 cup vegetable mixture down center of each tortilla. Wrap tortillas around filling; placing seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.
  4. Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Drizzle with sauce.

Expert Tips

  • Want a little more heat? Try Old El Paso™ Medium Red Enchilada Sauce with your bean and veggie enchiladas.
  • Chopped avocado and chopped fresh cilantro leaves make for a great fresh topping on this veggie enchilada recipe.
  • Swap Old El Paso™ shredded Mexican Style 4 Cheese Blend for the Old El Paso™ Shredded 3 Pepper Cheese Blend for a different flavor twist.
  • Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Nutrition

2 Enchiladas Calories 560 (Calories from Fat 220); Total Fat 24g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 40mg; Sodium 1770mg; Total Carbohydrate 66g (Dietary Fiber 9g, Sugars 7g); Protein 19g
% Daily Value: Vitamin A 20%; Vitamin C 35%; Calcium 40%; Iron 25%;
Exchanges: 3 1/2 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 1 Very Lean Meat, 4 1/2 Fat
Carbohydrate Choice: 4.5

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