Black Bean and Veggie Enchiladas

Try this twist on an enchilada using Old El Paso(R) refried black beans; vegetarians and meat eaters will love the delicious taste.

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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

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.

Black Bean and Veggie Enchiladas

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Instructions

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