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Black Bean Enchiladas

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PREP TIME
25 min
COOKING TIME
30 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner
Black Bean Enchiladas
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
  • 1/2 cup tomato salsa
  • 1/2 cup tomato sauce
  • 1/2 cup vegetable broth
  • 1/2 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
  • 1/2 cup sour cream, or to taste
Instructions
1
Firstly, preheat your oven to 375 degrees Fahrenheit (or 190 degrees Celsius). Next, spray a 9x13-inch baking dish with cooking spray to prevent food from sticking.
2
In a large skillet, heat some olive oil over medium heat. Add sliced onions and bell peppers to the hot oil and cook, stirring occasionally, until they are tender - about 5 minutes. Reduce the heat to medium-low and then add refried black beans, corn, and softened cream cheese. Stir everything together well. Season with a pinch of cumin, salt, and pepper to taste. Let the mixture simmer for about 5 minutes or until it's hot.
3
Now, take a food processor and add chopped cilantro, diced green chiles, some liquid from a can of salsa, tomato sauce, vegetable broth, lime juice, minced garlic, and dried oregano. Blend all the ingredients together until you get a smooth sauce - about 10 pulses.
4
Spread about one-third of the cilantro salsa mixture evenly across the bottom of your prepared baking dish.
5
Next, spread a layer of the bean mixture down the center of each tortilla and sprinkle some shredded Cheddar cheese on top. Roll up the tortillas around the cheese and bean filling, then arrange them in your baking dish with seam sides facing down.
6
Pour the remaining cilantro salsa mixture over the enchiladas and sprinkle some extra Cheddar cheese on top.
7
Bake your enchiladas in the preheated oven until the cheese is melted and bubbly - about 20 to 30 minutes. Finally, garnish your dish with sliced avocado, juicy tomatoes, and a dollop of sour cream.