Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Vegetarian Black Bean Enchiladas Recipe
Vegetarian Black Bean Enchiladas create yummy mixtures of vegetables, refried black beans, and easy homemade enchilada sauce for tasty changes from boring bean preparations. This flavorful recipe proves that vegetarian enchiladas can be exciting and satisfying while providing complete protein through bean combinations. The homemade sauce ensures authentic flavors.
A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean ‘n’ cheese enchiladas.
Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
Servings:
6
Yield:
6 enchiladas
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Ingredients
cooking spray
2 tablespoons olive oil
1 onion, chopped
1 small red bell pepper, chopped
1 (14.25 ounce) can vegetarian refried black beans
1 cup corn kernels, thawed
1 (4 ounce) package cream cheese, softened
1 teaspoon ground cumin
salt and ground black pepper to taste
1 cup loosely packed and chopped fresh cilantro
1 (4 ounce) can canned green chiles, undrained
½ cup tomato salsa
½ cup tomato sauce
½ cup vegetable broth
½ lime, juiced
2 cloves garlic, peeled
2 teaspoons dried oregano
6 flour tortillas
2 cups shredded Cheddar cheese, divided
1 cup chopped avocado
1 cup chopped tomatoes
½ cup sour cream, or to taste
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.
Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
Nutrition Facts (per serving)
| 684 | Calories |
| 38g | Fat |
| 65g | Carbs |
| 24g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 684 | |
| % Daily Value * | |
| Total Fat 38g | 49% |
| Saturated Fat 17g | 86% |
| Cholesterol 69mg | 23% |
| Sodium 1577mg | 69% |
| Total Carbohydrate 65g | 24% |
| Dietary Fiber 10g | 37% |
| Total Sugars 8g | |
| Protein 24g | 48% |
| Vitamin C 44mg | 48% |
| Calcium 467mg | 36% |
| Iron 5mg | 30% |
| Potassium 730mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
