How to Make Black Bean and Veggie Enchiladas - A Step-by-Step Guide

Enchiladas are a beloved Mexican comfort food, and this recipe for Black Bean and Veggie Enchiladas is sure to become a staple in your household. These enchiladas are packed with flavor and nutritious ingredients, making them a great option for a healthy and satisfying meal.

These enchiladas are filled with a savory mixture of black beans, onions, bell peppers, and corn, all cooked to perfection and wrapped in soft corn tortillas. The enchiladas are then smothered in a zesty homemade ...

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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

Information

  • Prep Time: 25 mins
  • Additional Time: 30 mins
  • Total Time: 55 mins
  • Servings: 5
  • Yield: 5 servings

  • 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

    403 cal.

    • Total Fat: 18g
    • Saturated Fat: 7g
    • Cholesterol: 30mg
    • Sodium: 1272mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 7g
    • Total Sugars: 6g
    • Protein: 18g
    • Vitamin C: 54mg
    • Calcium: 307mg
    • Iron: 2mg
    • Potassium: 107mg