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Vegetarian Black Bean Enchiladas
Vegetarian Black Bean Enchiladas
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Baked flour tortillas filled with creamy vegetarian refried black beans and cilantro-salsa enchilada sauce, a delicious and veggie-packed meal.
Ingredients:
  • cooking spray
  • 2 tablespoons olive oil
  • 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
  • 1 cup loosely packed and chopped fresh cilantro
  • 1 (4 ounce) can canned green chiles, undrained
  • 0.5 cup tomato salsa
  • 0.5 cup tomato sauce
  • 0.5 cup vegetable broth
  • 0.5 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
  • 0.5 cup sour cream, or to taste
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C and generously coat a 9x13-inch baking dish with cooking spray.
  • In a large skillet, heat olive oil over medium heat. Sauté onion and bell pepper until tender, about 5 minutes. Lower heat to medium-low and mix in refried black beans, corn, and cream cheese until well combined. Season with cumin, salt, and pepper, and simmer until heated through, about 5 minutes. Remove from heat.
  • In a food processor, combine cilantro, green chiles, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano. Pulse about 10 times until smooth. Spread one-third of the cilantro salsa mixture in the baking dish.
  • Evenly distribute the bean mixture down the center of each tortilla, generously sprinkle each with 1 cup of flavorful Cheddar cheese. Roll the tortillas around the delicious cheese and bean filling and place the enchiladas in the baking dish with the seam sides facing down.
  • Drizzle the remaining cilantro salsa mixture over the enchiladas and generously sprinkle with the remaining 1 cup of Cheddar cheese.
  • Cook in a hot oven until the cheese is melted and the sauce is bubbly for 20 to 30 minutes. Top with avocado, tomatoes, and sour cream before serving.

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