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Black Bean and Veggie Enchiladas

Prep 25 min
Total 55 min
Servings 5

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

Ingredients

can (10 oz) Old El Paso™ green enchilada sauce

bag (14.4 oz) frozen pepper stir-fry (with sliced green, red & yellow peppers & white onions)

can (16 oz) Old El Paso™ refried black beans or traditional refried beans

1/2

teaspoon ground cumin

1/2

teaspoon garlic salt

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)

Steps

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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.

Expert Tips

These yummy enchiladas are great topped with chopped tomatoes and cilantro and served with sour cream.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 150

% Daily Value

Total Fat: 16g; 25%
Saturated Fat 7g 37% Trans Fat 1 1/2g
Cholesterol: 30mg; 10%
Sodium: 1320mg; 55%
Potassium: 30mg; 1%
Total Carbohydrate: 45g; 15%
Dietary Fiber 5g 23% Sugars 0g
Protein: 17g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 10%; 10%
Calcium: 35%; 35%
Iron: 10%; 10%

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;