Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1 onion (diced)
  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup corn kernels (frozen, canned or roasted)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 4.5-ounce can Old El Paso™ chopped green chiles, drained
  • 2 tablespoons chopped fresh cilantro leaves
  • 4 8-inch whole wheat tortillas, chopped
  • 1 16-ounce can Old El Paso™ fat free refried beans, warmed
  • 1 10-ounce can Old El Paso™ mild enchilada sauce
  • 1 1/2 cups reduced fat shredded Mexican blend cheese

Instruction

  • Preheat oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
  • Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell peppers. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in black beans, corn, chili powder and cumin until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in green chiles and cilantro; set aside.
  • Place tortillas evenly on the bottom of the baking dish. Spread refried beans evenly over the tortillas, followed by the onion mixture and enchilada sauce. Sprinkle with cheese.
  • Place into oven and bake for 15-20 minutes, or until bubbly.
  • Serve immediately, garnished with cilantro, if desired.