Vegetarian Black Bean Enchiladas

  • PrepTime: 25 Mins
  • CookTime: 30 Mins
  • TotalTime: 55 Mins


  1. cooking spray
  2. 2 tablespoons olive oil
  3. 1 onion, chopped
  4. 1 small red bell pepper, chopped
  5. 1 (14.25 ounce) can vegetarian refried black beans
  6. 1 cup corn kernels, thawed
  7. 1 (4 ounce) package cream cheese, softened
  8. 1 teaspoon ground cumin
  9. salt and ground black pepper to taste
  10. 1 cup loosely packed and chopped fresh cilantro
  11. 1 (4 ounce) can canned green chiles, undrained
  12. ½ cup tomato salsa
  13. ½ cup tomato sauce
  14. ½ cup vegetable broth
  15. ½ lime, juiced
  16. 2 cloves garlic, peeled
  17. 2 teaspoons dried oregano
  18. 6 flour tortillas
  19. 2 cups shredded Cheddar cheese, divided
  20. 1 cup chopped avocado
  21. 1 cup chopped tomatoes
  22. ½ cup sour cream, or to taste


  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.
  • TAGS