Meatless Monday Veggie Enchiladas w/ Bush's® Refried Beans!
This post was sponsored by Bush’s® Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
These Veggie Enchiladas* are the perfect solution because they're filled with Bush's ®
Refried Beans for protein and stuffed with lots of veggies and cheese, so the whole family
likes them! They are so easy to prepare and can be made ahead of time. I usually make
them while Zara is napping, and then just toss them in the oven right before dinner.
*Please note the refried beans are not a vegetarian product!
Did you know that Bush's ® Refried Beans just launched in Canada in 2020? They pack so
much flavour and quality into every can so that you can taste the difference. I went with
their Traditional Refried Beans , but they also have Refried Black Beans that would also
taste amazing in this recipe if you wanted to mix it up! I love Bush's® Refried Beans
because they're low in fat and high in fiber and protein. They're such a versatile ingredient
to add into any meal.
I also love that Bush Brothers & Company has been a family company for over 110 years!
We are all about family and creating memories with our girls. I want to spend less time in
the kitchen this summer so I can spend more time playing outside with them. Easy meals
like this prepared with ready-made ingredients reduce the amount of time needed in the
kitchen. Who else wants to spend less time in the kitchen this summer?
Check out the recipe below to make your own great meal with Bush's ® Beans. My favourite
way to eat them is topped with avocado and salsa! Let me know if you make it this summer
or any variations you try!
Veggie Enchiladas w/ Bush's® Refried Beans
1 can of Bush's® Traditional Refried Beans
7 whole wheat tortillas
2 zucchini, diced
2 red bell peppers, diced
1/2 onion, diced
1/2 tsp cumin
1/2 tsp garlic powder
salt & pepper to taste
2 cups sharp cheddar cheese, shredded
1-2 cups red enchilada sauce
Garnish: sour cream, avocado, green onion, salsa
Place diced zucchini, red pepper and onions on a baking tray and drizzle with olive oil, cumin and garlic powder. Bake at 425 degrees F for 20 minutes.
While veggies are baking, lay out tortillas and add 3 tbs of Bush's® Traditional Refried Beans to each one.
Put 1/4 cup of veggies on top of the refried beans, and then 2 tbs of cheese.
Get a 9x13 casserole dish and put 1/4 cup of enchilada sauce on the bottom.
Next roll up each tortilla and lay them in the baking sheet. Top with remaining enchilada sauce and cheese.
Bake at 350 degrees F for 15 minutes.
Let cool and serve with sour cream, green onion, avocado and salsa!