Jeannie'S Vegetarian Enchiladas - cooking recipe

Ingredients

2 tablespoons vegetable oil
2 bunches green onions, coarsely chopped, divided
1 large red bell pepper, seeded and chopped
3 cloves garlic, diced
1 large tomato, chopped
1/2 cup sliced black olives
2 jalapeno peppers, seeded and diced
2 cups drained canned black beans
1 1/2 cups cooked white rice
1 (8 ounce) package cream cheese, softened
1 1/2 cups shredded Cheddar cheese, divided
1/2 cup chopped fresh cilantro
1/2 lime, juiced
1 dash hot sauce (such as Tabasco(R)), or to taste
2 (8 ounce) cans enchilada sauce
8 (10 inch) flour tortillas
1/2 cup sour cream, or to taste

Preparation

Preheat oven to 325 degrees F (165 degrees C).
Heat oil in a large skillet over medium heat. Add most of the green onions, reserving some in a bowl, red bell pepper, and garlic; cook and stir until fragrant, about 3 minutes. Add tomato, black olives, and jalapeno peppers; cook and stir over low heat until tomato is soft, about 5 minutes.
Mix black beans and rice together in a large bowl. Fold in tomato mixture. Stir in cream cheese, 1 1/4 cup Cheddar cheese, cilantro, lime juice, and hot sauce.
Divide black bean mixture evenly among tortillas using a large spoon. Roll up tortillas.
Spread a thin layer of enchilada sauce in a large, shallow baking pan. Arrange rolled tortillas seam side-down over the sauce; cover with remaining enchilada sauce. Sprinkle reserved green onions and remaining 1/4 cup Cheddar cheese on top. Cover baking pan with aluminum foil.
Bake in the preheated oven until Cheddar cheese is melted, 10 to 15 minutes. Serve enchiladas with sour cream.