Vegetarian Bean Enchiladas
- Reviews 3
Ready In: 50 mins
Serves: 12
Yields: 12 enchiladas
Ingredients
- 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
Directions
- 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,.
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