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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red bell pepper, chopped
1 (14.25 ounce) can
vegetarian refried black beans
corn kernels, thawed
1 (4 ounce) package
cream cheese, softened
salt and ground black pepper to taste
loosely packed and chopped fresh cilantro
1 (4 ounce) can
canned green chiles, undrained
shredded Cheddar cheese, divided
sour cream, or to taste
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.
The recipe was very tame and my kids thought it tasted more like a bean burrito than an enchilada and I have to agree. I will try again but I will add diced jalapeno peppers and chili powder to the mix and probably cut the cream cheese since I don't feel a need to have such creamy enchiladas and it will make it healthier too. I think I'll go with whole black beans instead as well.Fortunately I ran low on Cilantro and only put in half and it still came through strong so I'd suggest halving it unless you really like a lot of cilantro.
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.
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.
I substituted whole black beans for refried beans and corn tortillas for flour. I just microwaved the corn tortillas beforehand so they were easier to roll. Made about 10. Also, didn't have green chiles on hand, but used salsa verde in its place, el pato sauce (spicy Mexican tomato sauce) and the rest of the ingredients in the recipe. It came out wonderfully! Best enchiladas I've ever made.
I substituted sliced jalapeno's for the chiles, and used a little more than 4oz to spice things up, everyone thought it was great! The enchiladas are VERY filling!!
I made this tonight for dinner and it was wonderful! I didn't have any salsa on hand so I added 1/2C diced tomato and a heaping T of jalapeños to the food processor - turned out delicious. I'm a vegetarian and am always looking for something new to add to the dinner menu. My husband said this one needs to be on repeat!
Everyone loved this. The only request was for a little more heat. Next time I would either use hot salsa for the sauce (used medium), or add a chipotle pepper. I used jack cheese, since I prefer it over cheddar for south-of-the-border flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Black Bean Enchiladas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 684
** Calories from Fat: 342
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