A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.
Ingredients
- cooking spray
- 2 tablespoons olive oil
- 1 onion , chopped
- 1 small red bell pepper , chopped
- 1 can vegetarian refried black beans , 14.25 ounce
- 1 cup corn kernels , thawed
- 1 package cream cheese , 4 ounce
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- 1 cup loosely packed and chopped fresh cilantro
- 1 can canned green chiles , 4 ounce
- 0.5 cups tomato salsa
- 0.5 cups tomato sauce
- 0.5 cups vegetable broth
- 0.5 lime , juiced
- 2 cloves garlic , peeled
- 2 teaspoons dried oregano
- 6 flours tortillas
- 2 cups shredded Cheddar cheese , divided
- 1 cup chopped avocado
- 1 cup chopped tomatoes
- 0.5 cups sour cream , or to taste
Instructions
-
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.
Nutrition Facts
Per serving
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