![](https://cdn.statically.io/img/www.allrecipes.com/thmb/5nI6O8vTMUnYIQh2Qxp0wWEEMqE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8940738-32ff4db9c6314548ac003a1c59374e3f.jpg)
Ingredients
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cooking spray
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2 tablespoons olive oil
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1 onion, chopped
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1 small red bell pepper, chopped
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1 (14.25 ounce) can vegetarian refried black beans
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1 cup corn kernels, thawed
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1 (4 ounce) package cream cheese, softened
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1 teaspoon ground cumin
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salt and ground black pepper to taste
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1 cup loosely packed and chopped fresh cilantro
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1 (4 ounce) can canned green chiles, undrained
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½ cup tomato salsa
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½ cup tomato sauce
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½ cup vegetable broth
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½ lime, juiced
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2 cloves garlic, peeled
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2 teaspoons dried oregano
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6 flour tortillas
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2 cups shredded Cheddar cheese, divided
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1 cup chopped avocado
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1 cup chopped tomatoes
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½ cup sour cream, or to taste
Directions
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Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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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.
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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.
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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.
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Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
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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 |
Nutrition Facts | |
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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.