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Vegetarian Black Bean Enchiladas

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Vegetarian Black Bean Enchiladas



Ingredients :

  • cooking spray
  • 2 tablespoons olive oil
  • 1 onion
  • chopped
  • 1 small red bell pepper
  • chopped
  • 1 (14.25 ounce) can vegetarian refried black beans
  • 1 cup corn kernels
  • thawed
  • 1 (4 ounce) package cream cheese
  • softened
  • 1 teaspoon ground cumin
  • salt and ground black pepper to taste
  • 1 cup loosely packed and chopped fresh cilantro
  • 1 (4 ounce) can canned green chiles
  • undrained
  • ½ cup tomato salsa
  • ½ cup tomato sauce
  • ½ cup vegetable broth
  • ½ lime
  • juiced
  • 2 cloves garlic
  • peeled
  • 2 teaspoons dried oregano
  • 6 flour tortillas
  • 2 cups shredded Cheddar cheese
  • divided
  • 1 cup chopped avocado
  • 1 cup chopped tomatoes
  • ½ cup sour cream
  • or to taste
  • Methods :

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.
  • Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
  • Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
  • Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
  • Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
  • Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
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