New this month
Get the Allrecipes magazine

Black Bean and Veggie Enchiladas

Old El Paso

"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."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 403 cals
Original recipe yields 5 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  1. 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.
  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.

Nutrition Facts


Per Serving: 403 calories; 17.6 g fat; 44.4 g carbohydrates; 18.4 g protein; 30 mg cholesterol; 1272 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

Really simple and super tasty vegetarian option for enchiladas.

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.

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 f...

I made my own red enchilada sauce, whole grain tortillas and omitted cheese. This was very delicious!