Name: Black Bean and Veggie Enchiladas
Prep time: 25 min
Cook time: 25 min
Yield: 5
Ingredients: Old El Paso® green enchilada sauce - 1 (10 ounce) can; Frozen pepper stir-fry (with sliced green, red & yellow peppers & white onions) - 1 (14.4 ounce) package; Old El Paso® refried black beans or traditional refried beans - 1 (16 ounce) can; Ground cumin - ½ teaspoon; Garlic salt - ½ teaspoon; Old El Paso® flour tortillas for soft tacos & fajitas (6 inch) - 1 (8.2 ounce) package; Shredded Monterey Jack cheese - 1 ½ cups

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Black Bean and Veggie Enchiladas

1. Old El Paso® green enchilada sauce - 1 (10 ounce) can

2. Frozen pepper stir-fry (with sliced green, red & yellow peppers & white onions) - 1 (14.4 ounce) package

3. Old El Paso® refried black beans or traditional refried beans - 1 (16 ounce) can

4. Ground cumin - ½ teaspoon

5. Garlic salt - ½ teaspoon

6. Old El Paso® flour tortillas for soft tacos & fajitas (6 inch) - 1 (8.2 ounce) package

7. Shredded Monterey Jack cheese - 1 ½ cups

How to cook deliciously - Black Bean and Veggie Enchiladas

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.