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 Summary

25 mins
30 mins
55 mins
5 servings


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


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.

  • 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
Really simple and super tasty vegetarian option for enchiladas. Read More
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
Really simple and super tasty vegetarian option for enchiladas. Read More
Rating: 4 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Very good. Used fresh vegetables instead of the frozen ones and added broccoli just because I like it. Read More
Rating: 5 stars
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
Rating: 5 stars
I made my own red enchilada sauce whole grain tortillas and omitted cheese. This was very delicious! Read More