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Veggie and Black Bean Enchiladas

Looking to make the best black bean and veggie enchiladas on the block? Set the oven—this Veggie and Black Bean Enchiladas recipe is a winner. Our bean, veggie and cheese-loaded enchiladas are packed with taco-seasoned bell pepper, onion, black beans and corn. Top them with more cheese and red enchilada sauce for a meal that’s perfect for any night (though we recommend Tuesdays).
Prep 20 Minutes
Total Time 55 Minutes
Servings 5

Ingredient List

  • 1 tablespoon vegetable oil
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 1/4 cups frozen corn
  • 1 package (7 oz) Old El Paso™ Shredded 3 Pepper Blend Cheese
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1/3 cup from 1 bottle (9 oz) Old El Paso™ Creamy Salsa Verde Sauce
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Recipe Continues Below

Preparation

  1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
  2. In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook and stir 4 to 5 minutes or until tender. Stir in 2/3 cup of the enchilada sauce, the taco seasoning mix, black beans and frozen corn; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened. Remove from heat, and pour into medium bowl. Let cool 5 minutes. Stir in 1 1/4 cups of the cheese.
  3. Place tortillas on work surface. Spread 1/3 cup vegetable mixture down center of each tortilla. Wrap tortillas around filling; placing seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.
  4. Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Drizzle with sauce.

Expert Tips

Nutrition

  • 2 Enchiladas Calories 600 (Calories from Fat 230);  Total Fat 26g (Saturated Fat 11g ,Trans Fat 0g);  Cholesterol 35mg;  Sodium 1740mg;  Potassium 710mg;  Total Carbohydrate 72g (Dietary Fiber 13g ,Sugars 6g);  Protein 19g
  • % Daily Value: Vitamin A 140%;  Vitamin C 15%;  Calcium 40%;  Iron 30%
  • Exchanges: 4 Starch;  1/2 Other Carbohydrate;  1/2 Vegetable;  1 High-Fat Meat;  3 Fat
  • Carbohydrate Choice: 5
*Percent Daily Values are based on a 2,000 calorie diet

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