Vegetarian Black Bean Enchiladas

Cinco de Mayo - Main Dish

A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.

Brief

Prep 25 mins

Cook: 30 mins

Total: 55 mins

Servings: 6

Yield: 6 enchiladas

Vegetarian Black Bean 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

Hermano Roberto's Simple Salsa

Main Dish

Directions

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.

Nutritional Information

Vegetarian Black Bean Enchiladas

Servings Per Recipe:6

Calories: 684.4

% Daily Value *

Protein: 23.9g 48%

Carbohydrates: 65g 21%

Dietary Fiber: 10.3g 41%

Sugars: 8.4g

Fat: 38.1g 59%

Saturated Fat: 17.2g 86%

Cholesterol: 68.7mg 23%

Vitamin A Iu: 2391.3IU 48%

Niacin Equivalents: 8.2mg 63%

Vitamin B6: 0.4mg 24%

Vitamin C: 43.5mg 73%

Folate: 141.4mcg 35%

Calcium: 466.5mg 47%

Iron: 5.4mg 30%

Magnesium: 62.7mg 22%

Potassium: 730mg 20%

Sodium: 1576.9mg 63%

Thiamin: 0.5mg 52%

Calories From Fat: 342.5

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.