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+
servings
Kleiner
Normaal
Groter
Black bean and veggie enchiladas
Portions:
5
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Ingrediënten
▢
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
Instructies
Heat oven to 375°F.
Spray 13x9-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
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Recipe Category
Casserole
/
One Pot Dinner
/
Vegetables
Country
Mexican
Diets
Vegetarian