Learn how to make these delicious Creamy Black Bean Enchiladas with this amazing step-by-step recipe. This is a flavorful protein and vegetable packed vegetarian dish that everyone will love!
Creamy Black Bean Enchiladas are simple to make and are a great option for Meatless Monday or for lighter summer fare. You can even use low-fat cheese or light sour cream and cream cheese to make this a lighter recipe. These are so simple to put together and even the most die-hard meat lover will enjoy these because they are bursting with flavor and will definitely fill you up. Serve these Black Bean Enchiladas with some rice and beans or chips and salsa for the perfect meal for entertaining.
You can use a homemade sauce, cooked dry beans and fresh cut corn, or if you have the ingredients on hand in your pantry this is a great way to use some of the canned items taking up space. I love this recipe because there’s wiggle room to customize it to your liking and you don’t even miss the meat!
Creamy Black Bean Enchiladas are also great for busy weeknights, since you can just make this dish ahead of time, wrap it up and refrigerate it, then pop it in the oven when you’re ready to go. Just add your favorite toppings and garnish at the end and you’ll have a great meal with leftovers that are just as tasty as the night it was made!
- 2 cans low sodium black beans, drained
- 1 cup yellow sweet corn
- 1 can Ro*Tel, drained
- 2 limes
- 3 cloves garlic, minced
- 1.5 teaspoon ground cumin
- 1 teaspoon red pepper flakes
- 2 cups chile verde enchilada sauce
- 4 ounces cream cheese
- 20 corn tortillas
- 1 cup Monterey Jack Cheese
- 1 cup Sharp Cheddar Cheese
- ¼ cup sliced olives
- 1 green onion, chopped
- ½ teaspoon chopped cilantro
- 1 avocado, sliced
- Begin by roughly mashing up the first can of drained black beans.
- Add them to a large skillet, and add the corn, Ro*Tel, and other can of unmashed drained black beans.
- Simmer on low, heating the bean mixture with the juice from half a lime.
- Add the garlic, cumin, and red pepper flakes. Heat until garlic is fragrant, then add about 1 cup of sauce to bean mixture with the cream cheese. Simmer on low for about 5 minutes, stirring occasionally until cream cheese is softened and mixed well into the sauce.
- Preheat oven to 350 degrees as you assemble the enchiladas.
- Spray a large 12x9 baking dish with nonstick cooking spray, then set aside.
- Lightly warm the tortillas, just a few at a time.
- Add about 1 tablespoon of the bean mixture to the center of each tortilla, then sprinkle about 1 tablespoon of the combined cheese on top. Roll tortilla tightly, then place on sprayed baking pan with the seam side down.
- Continue to assemble enchiladas and place in baking sheet, then cover enchiladas with the remaining sauce, then sprinkle the remaining cheese on top.
- Cover with foil tightly, then bake for 20 minutes in preheated oven.
- Remove foil from top of enchiladas, add olives, green onions, and cilantro, then bake another 5-7 minutes until cheese is well melted and mixture is bubbling.
- Remove enchiladas and let cool at least 30 minutes. Cut and serve with avocado slices, with a few squeezes of lime and sour cream. Add a bit of hot sauce if you like.
This recipe for Creamy Black Bean Enchiladas is a guest post by food blogger, Dawn Harris from Mama Harris’ Kitchen. If you love this recipe and want to find more recipes from Dawn, be sure to visit her site. Enjoy!