Creamy Black Bean Enchiladas Recipes

Steps:

• Rinse and pick through beans, soak overnight.
• Drain beans and add enough clean water to cover the beans. Add onions, garlic, oregano, cumin, bay leaves, salt, and pepper. Cover and bring to boil, reduce heat and simmer until beans are tender. Remember to stir occasionally adding liquid only if absolutely necessary. The beans should be a bit saucy and tender, but should retain their shape.
• Discard the bay leaves.
• Mash about 1/4 of the beans against the sides of the pot and stir to blend them inches Set aside to cool while making the sauce.
• Heat olive oil and saute the onions and garlic until the onions are translucent and the garlic is fragrant. Add the tomatoes with the juice, paste, water, chilies, and jalapeno. Stir to blend. Cook until the sauce has thickened.
• Preheat oven to 350°F Spoon a thin layer of sauce into the bottom of a large baking dish. Spoon a line of beans down the center of each tortilla and add some of the cream cheese chunks on top of the beans. Roll the tortilla and place it seam side down in the baking dish.
• Spread the remaining sauce over the tortillas, sprinkle on the grated cheese. Bake for 20 to 25 minutes until bubbly.
• If desired, garnish with sliced green onions. Serve with a green salad.
• Beans and sauce can be prepared the evening before and refrigerated. The tortillas may be assembled up to 2 hours before baking and refrigerated, add about 5-10 minutes to the baking time as needed.

Steps:

• Combine soup, sour cream, picante sauce, and chili powder.
• In a separate bowl, mix beans, cheese, and 1 cup of sauce mixture.
• Divide bean mixture into tortillas.
• Roll with seam down in a 9x13 pan.
• Pour remaining sauce over top of enchiladas.
• Cover and bake at 350 for 40 minutes.
• (I like to remove cover for last 10 minutes of bake time so that it gets a little crispy.) After baking, top with green onion and tomato.

Steps:

• Add vegetable oil to skillet & heat on medium.
• Add diced tomatoes with green chilis to pan along with 1/2 teaspoon garlic powder (2 cloves, chopped, fresh).
• Stir & bring to a simmer. Allow to simmer ~5 minutes or until liquid decreases by half.
• Cut cream cheese into pieces & stir into tomato mix.
• Rinse & drain beans (if canned).
• Add beans, corn, chicken & cumin to pan. Stir.
• Add salt to taste.
• Preheat oven to 350 degrees.
• Scoop 1/2 cup chicken mix into tortilla.
• Roll like a cigar & put into a 9"x13" baking dish seam down. Continue until pan is full.
• Pour enchilada sauce over enchiladas.
• Bake 30-40 minutes until sauce is bubbly & tortilla edges are crispy.

Steps:

• Saute onion in pam spray. Add black beans, then mash. Add 1 cup of enchilada sauce and brown rice. Mix. Place portion of rice mixture in tortilla, sprinkle with grated cheese. Roll and put in baking dish.Continue until all tortillas are filled and placed in pan. Makes enough to fill 9x13 and 8x8 pan. Pour on remaining sauce, then sprinkle with cheese. Cover with foil.
• Bake at 350 degrees for 35-40 minutes.
• Garnish with sour cream. (Optional).

Steps:

• In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-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.

Steps:

• In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• Mix 1 cup sour cream, chicken, black beans, 1 cup shredded cheese, 1/3 cup salsa, parsley, and cumin.
• Spoon about 1/4 cup of the chicken mixture down each tortilla and roll up. Place in a 13x9 baking dish.
• Top enchiladas with remaining 1 cup of salsa and cover. Bake at 350 for 30 minutes.
• Sprinkle with remaining cheese. Bake 5 - 10 more minutes or until cheese is melted.
• Serve with lettuce, tomato, salsa and sour cream.