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.

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Recipe Summary

prep:
25 mins
additional:
30 mins
total:
55 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

403 calories; protein 18.4g 37% DV; carbohydrates 44.4g 14% DV; fat 17.6g 27% DV; cholesterol 30.2mg 10% DV; sodium 1272mg 51% DV. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
09/26/2013
Really simple and super tasty vegetarian option for enchiladas. Read More
(6)
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/25/2013
Really simple and super tasty vegetarian option for enchiladas. Read More
(6)
Rating: 4 stars
04/01/2014
Had to use 8 inch tortillas and only made 6 to fit in casserole dish (3 servings) but tasted great. My wife wasn't such a big fan - she wanted some meat in it. Read More
(1)
Rating: 5 stars
08/10/2016
I used pinto beans because I had some leftover from the night before and I made my own sauce. They were delicious! My family loves them I love them we will definitely have them again. I have found a new recipe to use my leftover beans in. Read More
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Rating: 5 stars
06/30/2018
I used fresh peppers and onions. I just sauteed them in a tsp of olive oil and then picked up the recipe from there. Read More
Rating: 5 stars
09/26/2018
Very good. Used fresh vegetables instead of the frozen ones and added broccoli just because I like it. Read More
Rating: 5 stars
06/22/2019
Delicious! Will definitely make again. I sautéed my own veggies: onion sweet bell pepper and squash. And had a can of green enchilada sauce so used that. Everything else was as wrote. So good! Thanks for sharing! Read More
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Rating: 5 stars
02/05/2015
I made my own red enchilada sauce whole grain tortillas and omitted cheese. This was very delicious! Read More