Black Bean and Veggie Enchiladas

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  • 25|min prep time
  • 55|min total time
  • 7 ingredients
  • 5 servings

1
can (10 oz) Old El Paso™ green enchilada sauce
1
bag (14.4 oz) frozen pepper stir-fry (with sliced green, red & yellow peppers & white onions)
1
can (16 oz) Old El Paso™ refried black beans or traditional refried beans
1/2
teaspoon ground cumin
1/2
teaspoon garlic salt
1
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)

Directions

  1. 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. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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