Black Bean and Veggie Enchiladas

Black Bean and Veggie Enchiladas

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"Try this twist on an enchilada using Old El Paso® refried black beans; vegetarians and meat eaters will love the delicious taste."
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55 m servings 403 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 1272 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. 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.
  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.


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Really simple and super tasty vegetarian option for enchiladas.

Had to use 8 inch tortillas and only made 6 to fit in casserole dish (3 servings), but tasted great. My wife wasn't such a big fan - she wanted some meat in it.

I made my own red enchilada sauce, whole grain tortillas and omitted cheese. This was very delicious!