A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
6
Yield:
6 enchiladas
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

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  • 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.

Nutrition Facts

684 calories; protein 23.9g 48% DV; carbohydrates 65g 21% DV; fat 38.1g 59% DV; cholesterol 68.7mg 23% DV; sodium 1576.9mg 63% DV. Full Nutrition

Reviews (118)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/30/2013
Made this tonight... Veganized it by using 'Follow Your Heart' Vegan cream cheese and 'Daiya' Monterrey Jack instead of cheddar. Also used corn tortillas instead of flour. Thus making this both vegan and gluten free. Left out the corn because my wife doesn't like it. Also used some roasted hatch green chile's I had in the freezer rather than canned green chiles. The enchiladas were great, but don't hold up very well. I think it might hold up better with flour tortillas. I'll continue to use corn though to keep it gluten free. Maybe next time I'll skip putting the enchilada sauce beneath the enchiladas. Read More
(40)

Most helpful critical review

Rating: 3 stars
03/01/2014
The recipe was very tame and my kids thought it tasted more like a bean burrito than an enchilada and I have to agree. I will try again but I will add diced jalapeno peppers and chili powder to the mix and probably cut the cream cheese since I don't feel a need to have such creamy enchiladas and it will make it healthier too. I think I'll go with whole black beans instead as well.Fortunately I ran low on Cilantro and only put in half and it still came through strong so I'd suggest halving it unless you really like a lot of cilantro. Read More
(9)
162 Ratings
  • 5 star values: 127
  • 4 star values: 26
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
06/30/2013
Made this tonight... Veganized it by using 'Follow Your Heart' Vegan cream cheese and 'Daiya' Monterrey Jack instead of cheddar. Also used corn tortillas instead of flour. Thus making this both vegan and gluten free. Left out the corn because my wife doesn't like it. Also used some roasted hatch green chile's I had in the freezer rather than canned green chiles. The enchiladas were great, but don't hold up very well. I think it might hold up better with flour tortillas. I'll continue to use corn though to keep it gluten free. Maybe next time I'll skip putting the enchilada sauce beneath the enchiladas. Read More
(40)
Rating: 5 stars
11/11/2013
These were great! I made my own refried beans using dried black beans and other ingredients and made my own whole wheat flour tortillas (recipes from another site). I left out the avocado, and forgot to use the tomatoes and sour cream. They were so filling and full of flavor. I love how much fresh vegetables are in this recipe. It's a bit time consuming, but it was worth it. Next time I might make more to freeze for later. Read More
(25)
Rating: 5 stars
04/13/2013
This is my first review and I must say this recipe is definitely worth it. Although it did take me a little longer to prep and get in the oven, I was not disappointed by the outcome. Very tasty vegetarian dish. Just the right amount of seasoning and not to spicy. Will make again. Read More
(23)
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Rating: 5 stars
03/23/2014
I substituted whole black beans for refried beans and corn tortillas for flour. I just microwaved the corn tortillas beforehand so they were easier to roll. Made about 10. Also, didn't have green chiles on hand, but used salsa verde in its place, el pato sauce (spicy Mexican tomato sauce) and the rest of the ingredients in the recipe. It came out wonderfully! Best enchiladas I've ever made. Read More
(14)
Rating: 3 stars
03/01/2014
The recipe was very tame and my kids thought it tasted more like a bean burrito than an enchilada and I have to agree. I will try again but I will add diced jalapeno peppers and chili powder to the mix and probably cut the cream cheese since I don't feel a need to have such creamy enchiladas and it will make it healthier too. I think I'll go with whole black beans instead as well.Fortunately I ran low on Cilantro and only put in half and it still came through strong so I'd suggest halving it unless you really like a lot of cilantro. Read More
(9)
Rating: 5 stars
12/10/2014
I was asked to make a vegetarian meal for a family. I made extras so we could try it at home...Oh My Goodness! This seriously is THE BEST Mexican dish I have EVER had. I could almost eat it everyday! The cream cheese is the KEY and brilliant ingredient. I went along with some of the reviews and used Half the cilantro. I didn't want to overpower the dish and the flavors were perfect. I doubled the recipe and instead of using all refried beans; I used 1 can of refried beans and one can of organic black beans. It really was perfect...I am going to use these for my catering business...Yes; they have some prep work involved but I bet you could freeze these and make many meals out of them! Read More
(6)
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Rating: 5 stars
10/24/2014
Everyone loved this. The only request was for a little more heat. Next time I would either use hot salsa for the sauce (used medium) or add a chipotle pepper. I used jack cheese since I prefer it over cheddar for south-of-the-border flavor. Read More
(3)
Rating: 5 stars
01/04/2014
We added 1 can of veg refried beans 1 can of black beans. We also added 2 chipolte chilis in adobo sauce to the sauce (KEY!!!). This was fantastic! Would serve with rice and lettuce shredded to top enchiladas. Read More
(3)
Rating: 5 stars
02/16/2014
I made this tonight for dinner and it was wonderful! I didn't have any salsa on hand so I added 1/2C diced tomato and a heaping T of jalapeños to the food processor - turned out delicious. I'm a vegetarian and am always looking for something new to add to the dinner menu. My husband said this one needs to be on repeat! Read More
(3)