Black Bean And Veggie Enchiladas

Ingredients

• Servings: 5
• 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

Recipe

Preparation Time: 25 mins Ready Time: 55 mins


• 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.