Black Bean and Veggie Enchiladas Good Recipes

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Black Bean and Veggie Enchiladas

"Try this twist on an enchilada the use of Old El Paso® refried black beans; vegetarians and meat eaters will love the delicious flavor. These yummy enchiladas are brilliant crowned with chopped tomatoes and cilantro and served with sour cream."

Ingredients :

1 (10 ounce) can Old El Paso® inexperienced enchilada sauce
1 (14.Four ounce) package frozen pepper stir-fry (with sliced green, pink & yellow peppers & white onions)
1 (sixteen 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 deal 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 tiers F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/four 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 mins, stirring midway thru cooking. Drain vegetables; pat dry with paper towels. Return greens to pie plate. Place uncovered in freezer five mins to chill them quick.
Meanwhile, in small bowl; blend refried beans, cumin and garlic salt. Spread every tortilla with barely much less than 3 tablespoons refried bean aggregate to inside half of inch of facet.
Stir 1 cup of the cheese into the veggie combination. Spoon about 1/four cup aggregate on top of bean mixture on every tortilla. Roll up tortillas; area seam side down in dish. Drizzle with final enchilada sauce, absolutely covering tortillas.
Bake uncovered approximately 30 minutes or until bubbly and heated through. Sprinkle with closing half of cup cheese; let stand 2 to three mins to soften cheese.

Notes :

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