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.