Mexican
Vegetable, Bean & Cheese Enchiladas
Prep Time: 20 min | Cook Time: 35 min | Servings: 4 | Calories: 431
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Prep Time
20 min
Cook Time
35 min
Servings
4
Calories
431
Ingredients
- 2 tsp. canola or vegetable oil
- 1/2 cup each: chopped onion, red bell pepper and zucchini squash
- 4 cloves garlic, minced
- 1 (16 oz.) can pinto beans, well drained
- 1/2 cup chunky salsa
- 8 slices Sargento® Ultra Thin Sliced Cheddar-Jack Cheese, cut diagonally in half
- 8 corn tortillas
- 1 (10 oz.) can enchilada sauce
- 1/2 cup chopped cilantro (optional)
Directions
- Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion, squash and garlic; sauté until vegetables are tender, about 8 minutes. Meanwhile, partially mash beans in a bowl with potato masher. Stir beans and salsa into vegetable mixture; remove from heat.
- Spoon 1/4 cup of enchilada sauce in bottom of 11 x 7-inch baking dish or pan. Place one-half slice of cheese in center of each tortilla. Spoon 1/3 cup warm vegetable mixture over cheese. Roll up; place seam-side down in pan. Spoon remaining sauce over enchiladas. Cover dish with foil.
- Bake in preheated 375°F oven 25 to 30 minutes or until bubbly. Uncover; place remaining cheese over enchiladas. Let stand 5 minutes or until cheese is melted. Top with cilantro, if desired.
