Ingredients

• cooking spray
• 2 tablespoons olive oil
• 1 onion , chopped
• 1 small red bell pepper , chopped
• 1 , 14.25 ounce
• 1 cup corn kernels , thawed
• 1 , 4 ounce
• 1 teaspoon ground cumin
• salt and ground black pepper to taste
• 1 cup loosely packed and chopped fresh cilantro
• 1 , 4 ounce
• 0.5 cups tomato salsa
• 0.5 cups tomato sauce
• 0.5 cups vegetable broth
• ½ 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. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 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. 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. 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. 5 Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
6. 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 per serving