Vegetarian Black Bean Enchiladas

Name: Vegetarian Black Bean Enchiladas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 237 milliliters chopped avocado; 404 grams vegetarian refried black beans; 113 grams canned green chiles, undrained; 237 milliliters corn kernels, thawed; 113 grams package cream cheese, softened; 6 flour tortillas; 237 milliliters loosely packed and chopped fresh cilantro; 2 cloves garlic, peeled; 1 teaspoon ground cumin; 6 servings salt and ground black pepper to taste; 1 lime, juiced; 2 Tbsps olive oil; 1 onion, chopped; 2 teaspoons dried oregano; 1 small red bell pepper, chopped; 118 milliliters tomato salsa; 473 milliliters shredded Cheddar cheese, divided; 118 milliliters sour cream, or to taste; 118 milliliters tomato sauce; 237 milliliters chopped tomatoes; 118 milliliters vegetable broth

Vegetarian Black Bean Enchiladas is a vegetarian recipe with 6 servings. This recipe covers 21% of your daily requirements of vitamins and minerals. This main course has 532 calories, 19g of protein, and 34g of fat per serving. A mixture of vegetable broth, tomato sauce, salt and ground pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a budget friendly recipe for fans of Mexican food.

Instructions

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Cream Cheese

Bell Pepper

Black Beans

Olive Oil

Pepper

Cumin

Onion

Corn

Salt

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable Broth

Green Chili Pepper

Tomato Sauce

Lime Juice

Cilantro

Oregano

Garlic

Salsa

Equipment you will use

Food Processor

Spread about 1/3 cilantro salsa mixture in prepared baking dish.

Ingredients you will need

Cilantro

Spread

Salsa

Equipment you will use

Baking Pan

Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese.

Ingredients you will need

Cheddar Cheese

Tortilla

Spread

Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.

Ingredients you will need

Tortilla

Cheese

Roll

Equipment you will use

Baking Pan

Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.

Ingredients you will need

Cheddar Cheese

Cilantro

Salsa

Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes.

Ingredients you will need

Cheese

Sauce

Equipment you will use

Oven

Garnish with avocado, tomatoes, and sour cream.

Ingredients you will need

Sour Cream

Tomato

Avocado

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.