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Tasty Recipes Black Bean and Veggie Enchiladas

Looking for recipes Black Bean and Veggie Enchiladas, our own site provides recipes Black Bean and Veggie Enchiladas that an individual need Listed here are the quality recipes Black Bean and Veggie Enchiladas of which you need

Black Bean and Veggie Enchiladas

"Try this twist on an enchilada using Old El Paso® refried black beans; vegetarians and meat eaters will love the delicious taste. These yummy enchiladas are great topped with chopped tomatoes and cilantro and served with sour cream."

Ingredients :

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

Instructions :

Prep : 25M Cook : 5M Ready in : 55M
  • Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
  • 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.
  • 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.
  • 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.
  • 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.

Notes :

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