Ingredients
5
5 servings
- •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
- •0.5 teaspoon ground cumin
- •0.5 teaspoon garlic salt
- •1 (8.2 ounce) package Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
- •1.5 cups shredded Monterey Jack cheese
Instructions
- 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.
Nutritional Facts
Per 5 servings
- Calories: 403
- Carbohydrate: 44g
- Fat: 18g
- Fiber: 7g
- Protein: 18g
- Sugar: 6g
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