Black Bean and Veggie Enchiladas Recipe - Allrecipes.com
Black Bean and Veggie Enchiladas Recipe
  • READY IN 55 mins

Black Bean and Veggie Enchiladas

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 25 mins
  • READY IN 55 mins

Footnotes

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

Sep 25, 2013

Really simple and super tasty vegetarian option for enchiladas.

 
Apr 01, 2014

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.

 

3 Ratings

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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