Black Bean and Veggie Enchiladas

Name: Black Bean and Veggie Enchiladas
Prep time: 25 min
Total time: 55 min
Ingredients: 1 (10 ounce) can Old El Paso® green enchilada sauce; 1 (14.4 ounce) package frozen pepper stir-fry (with sliced green, red & yellow peppers & white onions); 1 (16 ounce) can Old El Paso® refried black beans or traditional refried beans; 0.5 teaspoon ground cumin; 0.5 teaspoon garlic salt; 1 (8.2 ounce) package Old El Paso® flour tortillas for soft tacos & fajitas (6 inch); 1.5 cups shredded Monterey Jack cheese

4.8

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Try this twist on an enchilada using Old El Paso® refried black beans; vegetarians and meat eaters will love the delicious taste. These yummy enchiladas are great topped with chopped tomatoes and cilantro and served with sour cream.

Recipe by Old El Paso

Updated on February 11, 2022

4

Prep Time:

25 mins

Additional Time:

30 mins

Total Time:

55 mins

Servings:

5

Yield:

5 servings

Jump to Nutrition Facts

Ingredients

1 (10 ounce) can Old El Paso® green enchilada sauce
1 (14.4 ounce) package frozen pepper stir-fry (with sliced green, red & yellow peppers & white onions)
1 (16 ounce) can Old El Paso® refried black beans or traditional refried beans
½ teaspoon ground cumin
½ teaspoon garlic salt
1 (8.2 ounce) package Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
1 ½ cups shredded Monterey Jack cheese

Directions

Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
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.
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.
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.
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.

Nutrition Facts (per serving)

403	Calories
18g	Fat
44g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 403
% Daily Value *
Total Fat 18g	23%
Saturated Fat 7g	37%
Cholesterol 30mg	10%
Sodium 1272mg	55%
Total Carbohydrate 44g	16%
Dietary Fiber 7g	24%
Total Sugars 6g
Protein 18g
Vitamin C 54mg	268%
Calcium 307mg	24%
Iron 2mg	12%
Potassium 107mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.