Prep Time: 25 minutes
Total Time: 55 minutes
This is a perfect recipe to please the herbivores and the carnivores at your dinner table. The black beans will please even the heartiest of meat-eaters.
1 can (10 oz.) Old El Paso green chile enchilada sauce (salsa verde)
1 bag (16 oz.) Birds Eye frozen pepper stir-fry vegetable mix
1 can (16 oz.) Old El Paso Refried Beans Black OR traditional refried beans
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. salt
1 pkg. flour tortillas (6 inch)
1 1/2 cups shredded Monterey Jack cheese
sliced jalapeno peppers, if desired
1. Preheat oven to 375°F. Grease a 13×9-inch glass casserole baking dish. Spread 1/4 cup of the enchilada sauce in bottom of dish.
2. Place frozen pepper stir-fry veggies 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. While the veggies chill, in small bowl mix refried beans, cumin, garlic and salt. Spread each tortilla with about 3 tablespoons refried bean mixture to within 1/2 inch of edge.
4. Stir 1 cup of cheese into the veggie mixture. Spoon about 1/4 cup of veggie/cheese 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 at 375°F, 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. Garnish with sliced jalapeno peppers if desired.
As guilty as it makes me at times, I am a confirmed carnivore. These wonderful enchiladas never leave me wishing they had meat in them.
Recipe Source: Betty Crocker Recipe site