Prep 5 mins
Cook 45 mins
This is a tasty enchilada recipe that I made up when I stopped eating meat. Not vegan, but a great crowd pleaser. You can substitute different types of beans depending on preference. It is also possible to use just cheese for the topping, but the cream does help with flavor and consistency a lot.
- 1 green bell pepper, diced
- 2 tablespoons olive oil
- 8 ounces cream cheese
- 1 lb vegetarian refried beans
- 15 ounces canned red kidney beans or 15 ounces canned black beans
- 1⁄2 teaspoon cumin
- 1 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1 cup salsa, divided
- 12 flour tortillas
- 1 cup shredded cheese
- 1⁄4 cup heavy cream
- To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often.
- Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa. Heat through. Filling will be very soupy. You may want to let it cool to thicken before filling tortillas.
- Grease 9x13 baking pan. Place 1/3-1/2 cup of filling in each tortilla. Tuck ends of tortilla in, and roll up. Place side by side in baking pan.
- Heat cheese and cream in a saucepan until melted and creamy. Pour over enchiladas. Top each enchilada with a spoonful of remaining salsa.
- Bake at 400°F for 30 minutes. Allow to cool at least 10 minutes or filling will be too hot and runny,.
The filling in these enchiladas is absolutely delicious! It is so savory, rich and creamy. However, the salsa on top didn't quite satisfy my enchilada craving. I think I much prefer my enchiladas smothered in enchilada sauce. Next time I'll make the filling for this and pair it with my fav sauce to make a die-for dinner. Thanks for the post.
Fantastic! This is a wonderful version of enchiladas. I used the kidney bean option, neufchatel cheese, and added some chopped onions in with the green peppers. I used corn tortillas due to a food intolerance. Very enjoyable! Thanks for sharing!
Wow, these are great! Creamy and flavorful, and hearty enough that my carnivorous DH had no complaints at all! I made half a batch for our small family, and in retrospect I wish I had made more for freezing. I used whole grain tortillas, neufchatel for the cream cheese, and reduced-fat cheese. For the beans I used one can of pinto beans, half of which I mashed and added in place of the refried beans. Since these are so creamy I chose to skip the cream and just pour salsa on top and top with cheese. Thanks so much for posting; it will go in my permanent file! Made for PAC Spring 2010.