
Veggie and Black Bean Enchiladas
Prep
20 Minutes
Total
55 Minutes
Servings
5
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
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
- 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.
- 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.
- 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
% 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