black-bean-and-veggie-enchiladas.json

{
    "directions": [
        "Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.",
        "Place frozen pepper 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, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 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."
    ],
    "ingredients": [
        "1 (10 ounce) can Old El Paso\u00ae green enchilada sauce",
        "1 (14.4 ounce) package frozen pepper stir-fry (with sliced green, red & yellow peppers & white onions)",
        "1 (16 ounce) can Old El Paso\u00ae refried black beans or traditional refried beans",
        "1/2 teaspoon ground cumin",
        "1/2 teaspoon garlic salt",
        "1 (8.2 ounce) package Old El Paso\u00ae flour tortillas for soft tacos & fajitas (6 inch)",
        "1 1/2 cups shredded Monterey Jack cheese"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Black Bean and Veggie Enchiladas",
    "url": "http://allrecipes.com/recipe/233845/black-bean-and-veggie-enchiladas/"
}