Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Black Bean and Veggie Enchiladas Recipe
Try this twist on an enchilada using Old El Paso® refried black beans; vegetarians and meat eaters will love the delicious taste. These yummy enchiladas are great topped with chopped tomatoes and cilantro and served with sour cream.
Prep Time:
25 mins
Additional Time:
30 mins
Total Time:
55 mins
Servings:
5
Yield:
5 servings
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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
Directions
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 (per serving)
| 403 | Calories |
| 18g | Fat |
| 44g | Carbs |
| 18g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 403 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 7g | 37% |
| Cholesterol 30mg | 10% |
| Sodium 1272mg | 55% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 7g | 24% |
| Total Sugars 6g | |
| Protein 18g | 37% |
| Vitamin C 54mg | 59% |
| Calcium 307mg | 24% |
| Iron 2mg | 12% |
| Potassium 107mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
