Vegetarian Black Bean Enchiladas

Vegetarian Black Bean Enchiladas

Alexis

"A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 684 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 684 kcal
  • 34%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 65g
  • 21%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1577 mg
  • 63%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 47
  1. 59 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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 ...

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...

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 ...

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 gree...

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...

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...

Fantastic. Made my own refried beans (from a recipe on this site) and used jalapeño in lieu of chilies. Less cream cheese, more beans. Touch of tex mex seasoning. Definitely worth the work.

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...

Other stories that may interest you