Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6

cooking spray
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


  1. Set oven to 375 degrees Fahrenheit (190 degrees C). A 9×13-inch baking dish should be sprayed with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Then, top the enchiladas with the remaining cilantro salsa mixture and 1 cups of of Cheddar cheese.
  6. 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