Black Bean and Veggie Enchiladas

Black Bean and Veggie Enchiladas

Try this twist on an enchilada using Old El Paso® refried black beans; vegetarians and meat eaters will love the delicious taste.

Prep Time

25

Minutes

Total Time

55

Minutes

Makes

5

servings

1
can (10 oz) Old El Paso® green enchilada sauce
1
bag (14.4 oz) frozen pepper stir-fry (with sliced green, red & yellow peppers & white onions)
1
can (16 oz) Old El Paso® refried black beans or traditional refried beans
1/2
teaspoon ground cumin
1/2
teaspoon garlic salt
1
package (8.2 oz) Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
1 1/2
cups shredded Monterey Jack cheese (6 oz)
  1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
  2. Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly.
  3. Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge.
  4. Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas.
  5. Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese.
Makes 5 servings (2 enchiladas each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
These yummy enchiladas are great topped with chopped tomatoes and cilantro and served with sour cream.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 150),
  • Total Fat 16g
    • (Saturated Fat 7g,
    • Trans Fat 1 1/2g),
  • Cholesterol 30mg;
  • Sodium 1320mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 5g,
    • Sugars 0g),
  • Protein 17g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 1 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.