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Creamy Black Bean Enchiladas Recipe

May 28, 2015 by Dawn Harris 16 Comments

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

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.

Creamy Black Bean Enchiladas

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

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!

Creamy Black Bean Enchiladas

5.0 from 2 reviews
Creamy Black Bean Enchiladas
 
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These Creamy Black Bean Enchiladas are simple to make ahead so they're great for busy weeknights or entertaining guests.
Author: Dawn Harris from Mama Harris' Kitchen
Recipe type: Vegetarian
Cuisine: Mexican
Ingredients
  • 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
Instructions
  1. Begin by roughly mashing up the first can of drained black beans.
  2. Add them to a large skillet, and add the corn, Ro*Tel, and other can of unmashed drained black beans.
  3. Simmer on low, heating the bean mixture with the juice from half a lime.
  4. 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.
  5. Preheat oven to 350 degrees as you assemble the enchiladas.
  6. Spray a large 12x9 baking dish with nonstick cooking spray, then set aside.
  7. Lightly warm the tortillas, just a few at a time.
  8. 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.
  9. Continue to assemble enchiladas and place in baking sheet, then cover enchiladas with the remaining sauce, then sprinkle the remaining cheese on top.
  10. Cover with foil tightly, then bake for 20 minutes in preheated oven.
  11. 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.
  12. 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.
  13. Enjoy!
Nutrition Information
Serving size: 20 enchiladas
3.3.3070

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!

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Filed Under: Dinner, Healthy, Original, Recipes, Vegetarian Tagged With: enchiladas, Mexican dishes, vegetarian meals

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Comments

  1. Robin Rue (@massholemommy) says

    May 28, 2015 at 4:59 pm

    That sounds amazing! I love Mexican food, so I will be adding this to my list of recipes to try!
    Reply
  2. Liz Mays says

    May 28, 2015 at 7:00 pm

    That is so appetizing! I am super excited to give this a try,and black beans are pretty much a staple food for me.
    Reply
  3. Chelley @ AisForAdelaide says

    May 28, 2015 at 10:41 pm

    These look so good! I love how easy it is- I am adding it to our menu for next week!
    Reply
  4. Jeanine says

    May 28, 2015 at 11:24 pm

    Oh yum. This looks AMAZING I would love to do up a huge batch of these. My family would love them!
    Reply
  5. Amy G says

    May 29, 2015 at 1:07 am

    This looks really good. I just printed it off to save !
    Reply
  6. Danielle says

    May 29, 2015 at 3:07 am

    Your pictures look amazing! I love mexican food and this looks really good and healthy!
    Reply
  7. Elizabeth O. says

    May 29, 2015 at 7:56 am

    That looks delicious! I'll do this one of these days.
    Reply
  8. Tatanisha Pitts-Worthey says

    May 29, 2015 at 1:24 pm

    That looks good! I'm saving this for the gang!
    Reply
  9. Helen says

    March 28, 2018 at 12:20 pm

    Let cool 30 minutes? Just checking to see if this is an error.
    Reply
    • Christy Gossett says

      March 28, 2018 at 4:37 pm

      It's because the enchiladas will be bubbling (really boiling) when you remove them so you want to make sure there is plenty of time to cool so that no one burns themselves.
      Reply
  10. Alice says

    February 23, 2019 at 11:58 pm

    I made these for dinner tonight and my family loved them. I have young kids so I left out the red pepper flakes, used mild sauce and reduced the amount of cumin. I had a lot of left over filling so I made two pans of it and am planning to freeze them for a second dinner. Super delicious and made everyone happy.

    Reply
  11. ashok says

    March 5, 2019 at 2:40 pm

    what is rortel can. is it tomato or brand name for bleak beans

    Reply
    • Christy Gossett says

      March 8, 2019 at 10:16 am

      Ro*Tel is a brand name, very popular. It's diced tomatoes and chilis in a can.
      Reply
  12. Suzanne says

    July 5, 2019 at 6:32 pm

    I’m making these as I type this. I omitted cumin and lime because I’m not a fan. They look delicious and I cannot wait to try.
    Reply
    • Christy Gossett says

      July 8, 2019 at 3:01 pm

      We love them. Hope you enjoyed them as much as we do!
      Reply

Trackbacks

  1. 10 High Fiber Foods to Promote Weight Loss says:
    August 14, 2015 at 8:01 am
    […] grams of fiber per cup, and about 15 grams of protein. Learn how to make these deliciously creamy Black Bean Enchiladas with this amazing step-by-step […]
    Reply

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Dawn Harris

Dawn Harris, the creator of Mama Harris' Kitchen, is a self taught home chef with a big family and a love of creating delicious food with flair. Dawn shares her love of cooking for her family on her blog with easy to follow directions and step by step photos. Her recipes range from original to re-imagined classics, with a wide variety for all palates. With a passion for baking and a taste for explosive flavor, you're sure to find something to delight your senses!

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