Vegetarian Black Bean Enchiladas

Vegetarian Black Bean Enchiladas

20 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Alexis
Recipe by  Alexis

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

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Ingredients

Adjust Servings

Original recipe yields 6 enchiladas

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 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. 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. 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. Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
  6. Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.

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Reviews (20)

Rate This Recipe
Druhda
11

Druhda

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.

mrsgirl64
7

mrsgirl64

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.

HotCocoa27
5

HotCocoa27

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 684 cal
  • 34%
  • Fat
  • 38.1 g
  • 59%
  • Carbs
  • 65 g
  • 21%
  • Protein
  • 23.9 g
  • 48%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 1642 mg
  • 66%

Based on a 2,000 calorie diet

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Black Bean and Veggie Enchiladas

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