Black Bean and Vegetable Enchiladas

Preparation Time: 1 hour

Cooking Time: 40 mins

Servings: 6-8

Ingredients

• 1 can enchilada sauce
• 1.5 cups yellow, green and red bell peppers
• ½ cup onion
• 1 can refried black beans or traditional refried beans
• ¼ cup sliced olives
• ½ teaspoon ground cumin
• ½ teaspoon garlic salt
• 8-10 6inch flour tortillas
• 1½ cup shredded cheese
• 2-3 tsp oil
• Salt to taste

Method

In a skillet stir fry coloured bell peppers and onion and keep aside.

Heat oven to 375°F. Spray 13x9 inch glass baking dish with cooking spray/grease with oil. Spread ¼ cup of the enchilada sauce in bottom of dish.

Place peppers 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, olives, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within ½ 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.