• Vegetable oil spray
  • 1 can (16 oz.) refried beans
  • 1 cup fresh or frozen (slightly thawed) chopped, mixed color bell peppers
  • ½ cup shredded carrots
  • 2 Roma tomatoes, chopped
  • 1 tsp. olive oil
  • 1 small onion, finely chopped (about ½ cup)
  • 1 medium garlic clove, minced or finely chopped
  • 6 whole-wheat or corn tortillas (approximately 8-inches in diameter)
  • 3/4 cup (6 oz.) enchilada sauce
  • ½ cup shredded low-fat cheddar cheese
  • Shredded Romaine lettuce (optional)
  • Low-fat  sour cream


  • Prepared salsa for garnish (optional)
  • 2 Portobello mushrooms, thinly sliced (optional)
  • 1 Tbsp. of balsamic vinegar (optional)
  • 1 Tbsp. of soy sauce (optional)


  • Preheat oven to 350 degrees. Kids can set the timer.
  • Have the kids lightly spray a 9-inch square pan with vegetable oil spray; set aside.
  • In a medium bowl, combine refried beans, peppers, carrots and tomatoes; set aside.
  • Pour olive oil into a small non-stick skillet and heat over medium-high heat until oil is hot.
  • Add onions and cook for 2 to 3 minutes or until onions are tender, stirring occasionally.
  • Add garlic and cook for 1 to 2 minutes more, stirring.
  • Spoon cooked onions and garlic into reserved bean mixture; stir until ingredients are thoroughly mixed.
  • Have the kids spoon 1/6 of bean mixture down center of each tortilla; roll up. Place filled tortillas side-by-side, seam side down, in prepared pan.
  • Have your children taste the enchilada sauce. Pour over tortillas.
  • Bake, uncovered, for 20 minutes; remove from oven and sprinkle with shredded cheese.
  • Bake an additional 5 minutes or until cheese is melted and tortillas are heated through.
  • If desired, top each tortilla with shredded lettuce, sour cream and salsa.
  • Optional: In separate pan, mix balsamic vinegar, soy sauce and olive oil. Add mushrooms and sauté over low heat as directed above until tender, then combine into bean mixture.

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