Vegetarian Black Bean Enchiladas
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Ingredients for - Vegetarian Black Bean Enchiladas

1. Cooking spray -
2. Olive oil - 2 tablespoons
3. Onion, chopped - 1
4. Red bell pepper, chopped - 1 small
5. Vegetarian refried black beans - 1 (14.25 ounce) can
6. Corn kernels, thawed - 1 cup
7. Cream cheese, softened - 1 (4 ounce) package
8. Ground cumin - 1 teaspoon
9. Salt and ground black pepper to taste - 1 teaspoon
10. Loosely packed and chopped fresh cilantro - 1 cup
11. Canned green chiles, undrained - 1 (4 ounce) can
12. Tomato salsa - ½ cup
13. Tomato sauce - ½ cup
14. Vegetable broth - ½ cup
15. Lime, juiced - ½
16. Garlic, peeled - 2 cloves
17. Dried oregano - 2 teaspoons
18. Flour tortillas - 6
19. Shredded Cheddar cheese, divided - 2 cups
20. Chopped avocado - 1 cup
21. Chopped tomatoes - 1 cup
22. Sour cream, or to taste - ½ cup

How to cook deliciously - Vegetarian Black Bean Enchiladas

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.

6. Stage

Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.