Before I finished my work for the day, one of my clients offered me a condensed version of this recipe. I loved it and added a few things to it. Many thanks, Laurie. You were correct; great meal! Both rice and pita bread pair well with this sauce. The beautiful thing about this recipe is that you can adjust the amount of spice.
| Prep Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 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
- ½ teaspoon ground cumin
- ½ teaspoon garlic salt
- 1 (8.2 ounce) package Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
- 1 ½ cups shredded Monterey Jack cheese
Instructions
- Heat oven to 375 degrees F. Spray 13×9-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.
Nutrition Facts
| Calories | 403 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 7 g |
| Protein | 18 g |
| Saturated Fat | 7 g |
| Sodium | 1272 mg |
| Sugars | 6 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Good. I used fresh peppers & onions sauteed. I also added a can of rinsed black beans to the refried beans.
This is fantastic! Okay, I didn’t have the pepper mixture called for in the recipe, so I sauteed red and yellow peppers instead. We loved it, I’m going to cook it again tonight.
Delicious! Will definitely make again. I sautéed my own veggies: onion, sweet bell pepper and squash. And had a can of green enchilada sauce so used that. Everything else was as wrote. So good! Thanks for sharing!
Very good. Used fresh vegetables instead of the frozen ones and added broccoli just because I like it.
I used fresh peppers and onions. I just sauteed them in a tsp of olive oil and then picked up the recipe from there.
I used pinto beans because I had some leftover from the night before and I made my own sauce. They were delicious! My family loves them, I love them, we will definitely have them again. I have found a new recipe to use my leftover beans in.
I made my own red enchilada sauce, whole grain tortillas and omitted cheese. This was very delicious!
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.
Really simple and super tasty vegetarian option for enchiladas.