Vegetarian Bean Enchiladas - cooking recipe

Ingredients
    1 green bell pepper, diced
    2 tablespoons olive oil
    8 ounces cream cheese
    1 lb vegetarian refried beans
    15 ounces canned red kidney beans or 15 ounces canned black beans
    1/2 teaspoon cumin
    1 teaspoon chili powder
    1/2 teaspoon salt
    1 cup salsa, divided
    12 flour tortillas
    1 cup shredded cheese
    1/4 cup heavy cream
Preparation
    To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often.
    Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa. Heat through. Filling will be very soupy. You may want to let it cool to thicken before filling tortillas.
    Grease 9x13 baking pan. Place 1/3-1/2 cup of filling in each tortilla. Tuck ends of tortilla in, and roll up. Place side by side in baking pan.
    Heat cheese and cream in a saucepan until melted and creamy. Pour over enchiladas. Top each enchilada with a spoonful of remaining salsa.
    Bake at 400\u00b0F for 30 minutes. Allow to cool at least 10 minutes or filling will be too hot and runny,.

Leave a comment