Veggie and Black Bean Enchiladas

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

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
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.
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.
Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Drizzle with sauce.

Want a little more heat? Try Old El Paso™ Medium Red Enchilada Sauce with your black bean and veggie enchiladas.
Chopped avocado and chopped fresh cilantro leaves make great fresh toppings for these Veggie and Black Bean Enchiladas.
Swap Old El Paso™ shredded Mexican Style 4 Cheese Blend for the Old El Paso™ Shredded 3 Pepper Cheese Blend for a different flavor twist.

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