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How to Make Vegetarian Black Bean Enchiladas - A Step-by-Step Guide

Looking for a tasty and satisfying vegetarian dish to add to your recipe repertoire? Look no further than these Vegetarian Black Bean Enchiladas! Packed full of flavor and nutrients, this dish is sure to become a family favorite. Whether you're a dedicated vegetarian or just looking to add more meatless meals to your diet, these enchiladas are a delicious and easy option.

One of the best things about this recipe is its versatility. You can easily customize the filling to suit your tas...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 enchiladas

  • 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

    684 cal.

    • Total Fat: 38g
    • Saturated Fat: 17g
    • Cholesterol: 69mg
    • Sodium: 1577mg
    • Total Carbohydrate: 65g
    • Dietary Fiber: 10g
    • Total Sugars: 8g
    • Protein: 24g
    • Vitamin C: 44mg
    • Calcium: 467mg
    • Iron: 5mg
    • Potassium: 730mg

    Categories

    Main recipes
    Vegetarian recipes
    Mexican recipes
    Enchilada recipes
    Black bean recipes