Name: Vegetarian Black Bean Enchiladas
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Cooking spray -; Olive oil - 2 tablespoons; Onion, chopped - 1; Red bell pepper, chopped - 1 small; Vegetarian refried black beans - 1 (14.25 ounce) can; Corn kernels, thawed - 1 cup; Cream cheese, softened - 1 (4 ounce) package; Ground cumin - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Loosely packed and chopped fresh cilantro - 1 cup; Canned green chiles, undrained - 1 (4 ounce) can; Tomato salsa - ½ cup; Tomato sauce - ½ cup; Vegetable broth - ½ cup; Lime, juiced - ½; Garlic, peeled - 2 cloves; Dried oregano - 2 teaspoons; Flour tortillas - 6; Shredded Cheddar cheese, divided - 2 cups; Chopped avocado - 1 cup; Chopped tomatoes - 1 cup; Sour cream, or to taste - ½ cup

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.