Name: Vegetarian Black Bean Enchiladas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
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; 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

Vegetarian Black Bean Enchiladas

4.7

(168)

123 Reviews

40 Photos

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

Recipe by Alexis

Updated on March 16, 2021

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Servings:

Yield:

6 enchiladas

Jump to Nutrition Facts

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

Directions

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-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.

Nutrition Facts (per serving)

684	Calories
38g	Fat
65g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 684
% Daily Value *
Total Fat 38g	49%
Saturated Fat 17g	86%
Cholesterol 69mg	23%
Sodium 1577mg	69%
Total Carbohydrate 65g	24%
Dietary Fiber 10g	37%
Total Sugars 8g
Protein 24g
Vitamin C 44mg	218%
Calcium 467mg	36%
Iron 5mg	30%
Potassium 730mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.