Vegetarian Black Bean Enchiladas

During 2020, one of my goals is to make a vegetarian dinner each week. So, I searched on Pinterest for some new recipes and found one that led to So Fab Food for Vegetarian Black Bean Enchiladas.

The enchiladas are easy to make, with of the ingredients coming from cans or spice jars. The appearance may not be the most appealing when it is served since the sauce and cheese are soft. Nonetheless, the flavor is delicious and had a nice spiciness to it.

Vegetarian Black Bean Enchiladas

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients

• 2 cans lows-sodium black beans, drained (I used no-salt black beans)
• 1 cup yellow sweet corn
• 1 can Ro*Tel, drained
• 2 limes
• 3 cloves garlic, minced
• 1.5 tsp ground cumin
• 1 tsp red pepper flakes
• 2 cups chile verde enchilada sauce
• 4 oz cream cheese
• 20 corn tortillas
• 1 cup Monterey Jack Cheese (I only used this type of cheese and did 2 cups)
• 1 cup Sharp Cheddar Cheese (I did not use this type of cheese)
• ¼ cup sliced olives (I did not add olives)
• 1 green onion, chopped (I did not use green onions)
• ½ tsp chopped cilantro
• 1 avocado, sliced (I did not use the avocado)

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 9"x13" 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. (Some of these broke apart when I rolled them. I don't have much luck with corn tortillas, but I liked the flavor of them in this recipe.)
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!