Vegetarian Black Bean Enchiladas
Description
Flour tortillas are filled with creamy vegetarian refried black beans and baked with a homemade cilantro-salsa enchilada sauce in the veggie-packed dish.
Ingredients
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cooking spray
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2 tablespoons olive oil
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1 onion, chopped
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1 small red bell pepper, chopped
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1 (14 1/4 ounce) can vegetarian refried black beans
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1 cup corn kernels, thawed
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1 (4 ounce) package cream cheese, softened
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1 teaspoon ground cumin
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salt and ground black pepper to taste
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1 cup loosely packed and chopped fresh cilantro
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1 (4 ounce) can canned green chiles, undrained
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1/2 cup tomato salsa
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1/2 cup tomato sauce
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1/2 cup vegetable broth
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1/2 lime, juiced
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2 cloves garlic, peeled
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2 teaspoons dried oregano
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6 flour tortillas
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2 cups shredded Cheddar cheese, divided
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1 cup chopped avocado
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1 cup chopped tomatoes
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1/2 cup sour cream, or to taste
Directions
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.