Black Bean and Veggie Enchiladas

By carvalhohm

Ingredients

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

Details

Servings 6
Cooking time 55mins
Adapted from bettycrocker.com

Preparation

Step 1

1 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.

2 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.

3 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.

4 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.

5 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.

These yummy enchiladas are great topped with chopped tomatoes and cilantro and served with sour cream.

1 Serving Calories390 ( Calories from Fat150), Total Fat16g (Saturated Fat7g, Trans Fat1 1/2g ), Cholesterol30mg Sodium1320mg Total Carbohydrate45g (Dietary Fiber5g Sugars0g ), Protein17g