Black Bean and Veggie Enchiladas

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce evenly across the bottom of the dish. (5 minutes)

Recipe View 15 mins Transfer the frozen pepper stir-fry to a pie plate. Cover with plastic wrap and microwave on High for 7 minutes, pausing halfway through to stir. Drain any excess liquid from the veggies and pat them dry with paper towels. To cool the vegetables quickly, place the uncovered pie plate in the freezer for 5 minutes. (15 minutes)

Recipe View 5 mins In a small bowl, combine the refried beans, cumin, and garlic salt. Mix well to ensure the spices are evenly distributed. (5 minutes)

Recipe View 10 mins Warm the tortillas slightly to make them more pliable. Spread each tortilla with slightly less than 3 tablespoons of the refried bean mixture, leaving a 1/2-inch border around the edge. (10 minutes)

Recipe View 15 mins In a separate bowl, stir 1 cup of the shredded Monterey Jack cheese into the cooled veggie mixture. Spoon about 1/4 cup of the veggie and cheese mixture on top of the bean mixture on each tortilla. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish. (15 minutes)

Recipe View 2 mins Drizzle the remaining enchilada sauce evenly over the rolled enchiladas, ensuring they are completely covered. (2 minutes)

Recipe View 35 mins Bake uncovered for approximately 30 minutes, or until the enchiladas are bubbly and heated through. Sprinkle the remaining 1/2 cup of shredded cheese over the top and let stand for 2-3 minutes, or until the cheese is melted and gooey. (35 minutes)