Cheesy Vegetable Enchiladas
Ingredients
- 1 (20-oz) pkg frozen bell pepper and onion blend, thawed
- 2 Tbsp olive oil
- 1 (15.5-oz) can pinto beans, rinsed and drained
- 1 (15-oz) can black beans, rinsed and drained
- 1 (4-oz) can mild diced green chiles
- ¾ tsp ground cumin
- ¾ tsp garlic powder
- 6 oz cream cheese, softened and cut into cubes
- 12 soft taco size flour tortillas
- 1 (10-oz) can red enchilada sauce
- 1 (8-oz) pkg shredded Mexican blend cheese
Instructions
- Preheat oven to 350°F. Cook bell pepper and onion blend in hot oil in a large skillet over medium-high heat 6 minutes or until lightly browned. Stir in beans, chiles, cumin, and garlic powder; cook 3 minutes or until thoroughly heated.
- Add cream cheese; cook 3 minutes or until melted, stirring to combine.
- Divide vegetable mixture among tortillas; roll up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Top with enchilada sauce and cheese.
- Bake 20 minutes or until lightly browned and cheese melts.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
690
|
690
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 25 | 25 |
| Carb (g) | 79 | 79 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 1287 | 1287 |
| T. Sugs (g) | 10 | 10 |
| A. Sugs (g) | 0 | 0 |
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