"A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas." — Alexis
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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.
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.
That was delicious! The things I did differently were to cook the black beans from dried (after soaking them all night) in water and about 1/2 cup of tomato sauce in the slow cooker. Then, I did not have any vegetable stock on hand so I used a little bit of tomato sauce and water as a substitute. I also did not have the mild green chilies, so I used a couple of chipotle peppers in adobo sauce with a little milk to soften the spice. The change to the chipotle did add a kick to the sauce which I liked but the subtleties that may have been there with the milder green chilies were lost. I will try the mild next time as suggested in the recipe. This would be a great thing to make ahead and freeze too. Thank you so much for the recipe.
Freaking incredible. Husband loves it.
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.
Ummm... I added diced raw sweet potatoes in with the onion/ bean mixture. ** highly recommended ** Also, the homemade enchilada sauce?!?! It's is amazing. I'm more likely to repeat that than the whole recipe. All in all, delicious enchiladas.
This filling is so good that I might have to make it alone as a dip sometime. The sauce is great too with the cilantro and lime. Next time I might add a jalapeño as well. Flour tortillas definitely hold together better than corn, but though with corn it might be more of a casserole, it will still be delicious.
Made some minor changes: cooked veggies in bacon grease instead of oil, used regular black beans instead of refried (what I had on hand), totally forgot the cheddar cheese, and didn't bother with any of the toppings. The family loved it. I am positive they'll love it even more with the cheddar and refried black beans.
* 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 from Fat: 342
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