Jeannie's Vegetarian Enchiladas

These enchiladas are a filling and flavorful recipe that will satisfy everyone, even non-vegetarians. These are best when you use really large tortilla shells and stuff them full. I love to use organic ingredients for a great flavor.

• Preparation Time: 40 mins
• Cooking Time: 18 mins
• Total Time: 58 mins
• Calories: 626 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons vegetable oil
• 1 large tomato, chopped
• ½ cup sliced black olives
• 8 (10 inch) flour tortillas
• ½ lime, juiced
• ½ cup chopped fresh cilantro
• 1 ½ cups shredded Cheddar cheese, divided
• 1 ½ cups cooked white rice
• 3 cloves garlic, diced
• 2 jalapeno peppers, seeded and diced
• 1 large red bell pepper, seeded and chopped
• 1 dash hot sauce (such as Tabasco®), or to taste
• ½ cup sour cream, or to taste
• 2 bunches green onions, coarsely chopped, divided
• 2 cups drained canned black beans
• 2 (8 ounce) cans enchilada sauce

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Heat oil in a large skillet over medium heat. Add most of the green onions, reserving some in a bowl, red bell pepper, and garlic; cook and stir until fragrant, about 3 minutes. Add tomato, black olives, and jalapeno peppers; cook and stir over low heat until tomato is soft, about 5 minutes.

Step 3

Mix black beans and rice together in a large bowl. Fold in tomato mixture. Stir in cream cheese, 1 1/4 cup Cheddar cheese, cilantro, lime juice, and hot sauce.

Step 4

Divide black bean mixture evenly among tortillas using a large spoon. Roll up tortillas.

Step 5

Spread a thin layer of enchilada sauce in a large, shallow baking pan. Arrange rolled tortillas seam side-down over the sauce; cover with remaining enchilada sauce. Sprinkle reserved green onions and remaining 1/4 cup Cheddar cheese on top. Cover baking pan with aluminum foil.

Step 6

Bake in the preheated oven until Cheddar cheese is melted, 10 to 15 minutes. Serve enchiladas with sour cream.