Black bean and veggie enchiladas

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  • 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
  • cups shredded Monterey Jack cheese 6 oz


  • 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