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 (14.25 ounce) can vegetarian refried black beans
- 1 cup corn kernels, thawed
- 1 (4 ounce) package cream cheese, softened
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- 1 cup loosely packed and chopped fresh cilantro
- 1 (4 ounce) can canned green chiles, undrained
- ½ cup tomato salsa
- ½ cup tomato sauce
- ½ cup vegetable broth
- ½ lime, juiced
- 2 cloves garlic, peeled
- 2 teaspoons dried oregano
- 6 flour tortillas
- 2 cups shredded Cheddar cheese, divided
- 1 cup chopped avocado
- 1 cup chopped tomatoes
- ½ cup sour cream, or to taste
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 684 | |
% Daily Value * | |
Total Fat38g | 49% |
Saturated Fat17g | 86% |
Cholesterol69mg | 23% |
Sodium1577mg | 69% |
Total Carbohydrate65g | 24% |
Dietary Fiber10g | 37% |
Total Sugars8g | |
Protein24g | |
Vitamin C44mg | 218% |
Calcium467mg | 36% |
Iron5mg | 30% |
Potassium730mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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