Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
2 tbsp. olive oil
1 onion, chopped
1 small red bell pepper, chopped
1 (14.25 Oz.) can vegetarian refried black beans
1 cups of corn kernels, thawed
1 (4 Oz.) package cream cheese, softened
1 tsp. ground cumin
salt and ground black pepper to taste
1 cups of loosely packed and chopped fresh cilantro
1 (4 Oz.) can canned green chiles, undrained
½ cups of tomato salsa
½ cups of tomato sauce
½ cups of vegetable broth
½ lime, juiced
2 cloves garlic, peeled
2 tsp. dried oregano
6 flour tortillas
2 cups of shredded Cheddar cheese, divided
1 cups of chopped avocado
1 cups of chopped tomatoes
½ cups of sour cream, or to taste
- Set oven to 375 degrees Fahrenheit (190 degrees C). A 9×13-inch baking dish should be sprayed with cooking spray.
- Onion and bell pepper should be cooked and stirred in hot oil for about five minutes, until they are soft. Refried black beans, corn, and cream cheese are added; heat is reduced to medium-low. Add cumin, salt, and pepper for seasoning. For about 5 minutes, simmer the bean mixture until it is warm. Get rid of the heat.
- Use a food processor to blend the following ingredients until smooth: cilantro, green chiles with liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano. Spread roughly one-third of the cilantro salsa mixture in the baking dish.
- Each tortilla should have the bean mixture spread evenly down the middle. Add 1 cups of of Cheddar cheese on top. Enchiladas are arranged in the prepared baking dish, seam sides down, with tortillas rolled around the cheese and bean filling.
- Then, top the enchiladas with the remaining cilantro salsa mixture and 1 cups of of Cheddar cheese.
- Bake in a preheated oven for 20 to 30 minutes, or until cheese is melted and sauce is bubbling. Add avocado, tomatoes, and sour cream as garnish