BLACK BEAN AND VEGGIE ENCHILADAS

Black Bean and Veggie Enchiladas image

Try this twist on an enchilada using Old El Paso® refried black beans; vegetarians and meat eaters will love the delicious taste.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 5

Number Of Ingredients 7

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Ingredients

1 can (10 oz) Old El Paso™ green enchilada sauce
1 bag (14.4 oz) frozen pepper stir-fry (with sliced green, red & yellow peppers & white onions)
1 can (16 oz) Old El Paso™ refried black beans or traditional refried beans
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1 1/2 cups shredded Monterey Jack cheese (6 oz)

Steps:

Heat oven to 375°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 390, Carbohydrate 45 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 5 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1320 mg, Sugar 0 g, TransFat 1 1/2 g