Black Bean and Veggie Enchiladas

Recipesfull introduces to you: Enchilada Recipes. (Black Bean and Veggie Enchiladas). 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.

Brief

Prep 25 mins

Additional: 30 mins

Total: 55 mins

Servings: 5

Yield: 5 servings

Black Bean and Veggie Enchiladas

Ingredients

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

1 (14.4 ounce) package frozen pepper stir-fry (with sliced green

red & yellow peppers & white onions)

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

½ teaspoon ground cumin

½ teaspoon garlic salt

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

1 ½ cups shredded Monterey Jack cheese

Spicy Beef and Bean Enchilada Pie

Main Dish

Directions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Nutritional Information

Black Bean and Veggie Enchiladas

Servings Per Recipe:5

Calories: 402.6

% Daily Value *

Protein: 18.4g 37%

Carbohydrates: 44.4g 14%

Dietary Fiber: 6.6g 27%

Sugars: 6g

Fat: 17.6g 27%

Saturated Fat: 7.4g 37%

Cholesterol: 30.2mg 10%

Vitamin A Iu: 2245.8IU 45%

Niacin Equivalents: 3mg 23%

Vitamin B6: 0.2mg 10%

Vitamin C: 53.5mg 89%

Folate: 17.6mcg 4%

Calcium: 307.3mg 31%

Iron: 2.2mg 12%

Magnesium: 16.7mg 6%

Potassium: 106.5mg 3%

Sodium: 1272mg 51%

Thiamin: 0.1mg 6%

Calories From Fat: 158

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.