Flour tortillas are filled with creamy vegetarian refried black beans and baked with a homemade cilantro-salsa enchilada sauce in the veggie-packed dish.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
684 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Step 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.
Step 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.
Step 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.
Step 5
Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
Step 6
Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
Ingredients
1 onion, chopped
2 tablespoons olive oil
salt and ground black pepper to taste
1 teaspoon ground cumin
2 teaspoons dried oregano
1 cup chopped tomatoes
2 cups shredded Cheddar cheese, divided
2 cloves garlic, peeled
cooking spray
1 small red bell pepper, chopped
6 flour tortillas
1 (4 ounce) package cream cheese, softened
1 cup chopped avocado
1 (14.25 ounce) can vegetarian refried black beans
