Veggie and Black Bean Enchiladas

Name: Veggie and Black Bean Enchiladas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5
Cuisine: Mexican
Ingredients: 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

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.

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

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