Vegetarian Black Bean Enchiladas

Ingredients

• Servings: 6
• 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
• 1/2 cup tomato salsa
• 1/2 cup tomato sauce
• 1/2 cup vegetable broth
• 1/2 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
• 1/2 cup sour cream, or to taste

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). spray a 9x13-inch baking dish with cooking spray.
• 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.
• 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.
• 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.
• pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup cheddar cheese.
• bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. garnish with avocado, tomatoes, and sour cream.