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.
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 55m
Yield 5
Number Of Ingredients 7
Steps:
- 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 Facts : Calories 402.6 calories, Carbohydrate 44.4 g, Cholesterol 30.2 mg, Fat 17.6 g, Fiber 6.6 g, Protein 18.4 g, SaturatedFat 7.4 g, Sodium 1272 mg, Sugar 6 g
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Nirob Paul
[email protected]These enchiladas were a great way to use up leftover turkey. They were also a hit with my guests.
Dinsmore Durrant
[email protected]I loved the combination of black beans and veggies in these enchiladas. They were so hearty and filling.
John Casey
[email protected]These enchiladas were a bit too time-consuming for me, but they were worth it. The flavor was amazing.
Dasuni Hansika
[email protected]I'm always looking for new vegetarian recipes and these enchiladas fit the bill. They were delicious and I will definitely be making them again.
Husaini muhammad
[email protected]I made these enchiladas in a slow cooker and they turned out perfectly. They were so easy to make and they were a hit with my family.
Nipun Deshan
[email protected]These enchiladas were a great way to get my kids to eat their veggies. They loved the cheesy enchilada sauce.
Vickie Spell
[email protected]I had some trouble rolling the enchiladas, but they still turned out great. I will definitely be making these again.
Alanis Salas
[email protected]I thought these enchiladas were just okay. The flavors were a bit bland for my taste.
Itambo Naomie
[email protected]These enchiladas were a little too spicy for my taste, but my husband loved them.
evie dolan
[email protected]I'm not a huge fan of black beans, but I loved these enchiladas. The veggies and enchilada sauce really balanced out the flavor.
Kausar Ali Himu
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them!
Luku Ahmed
[email protected]These enchiladas were a great way to use up leftover black beans and veggies. They were also a hit with my picky kids.
Tshepang Mphuthi
[email protected]The flavors in these enchiladas were amazing. The black beans and veggies were cooked perfectly, and the enchilada sauce was flavorful and cheesy.
Ahmad Dirani
[email protected]I loved how easy these enchiladas were to make. I was able to get them on the table in under 30 minutes.
Jeremiah Fox
[email protected]These enchiladas were a hit with my family! The combination of black beans, veggies, and enchilada sauce was perfect. I will definitely be making these again.