Black bean and veggie enchiladas
Ingredients
- 1 can green enchilada sauce
- 1 bag frozen bell pepper and onion stir-fry
- 1 can refried black beans or traditional refried beans
- ½ teaspoon ground cumin
- ½ teaspoon garlic salt
- 1 package flour tortillas for soft tacos and fajitas 6-inch
- 1½ cups shredded Monterey Jack cheese 6 oz
Instructions
- Heat oven to 375°F.
- Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- Spread ¼ cup of the enchilada sauce in bottom of dish.
- Place frozen pepper stir-fry in microwavable pie plate.
- Cover with microwavable plastic wrap; microwave on High 7 minutes, stirring halfway through cooking.
- Drain vegetables; pat dry with paper towels.
- Return vegetables to pie plate.
- Place uncovered in freezer 5 minutes to cool 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 ½ inch of edge.
- Stir 1 cup of the cheese into vegetable mixture.
- Spoon about ¼ 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 thoroughly heated.
- Sprinkle with remaining ½ cup cheese; let stand 2 to Minutes to melt cheese before serving.
Nutritional Information
Calories: 390 kcal
