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.
- 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
- 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.
- Calories 402.6
- Carbohydrate 44.4 g
- Cholesterol 30.2 mg
- Fat 17.6 g
- Fiber 6.6 g
- Protein 18.4 g
- Saturated Fat 7.4 g
- Sodium 1272 mg
- Sugar 6 g