Name: Black Bean Enchiladas with Cream Cheese
Prep time: 20 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, (minced); 2 tablespoons flour; 2 tablespoons chili powder; 1 1/2 cups vegetable broth; 1 (15-ounce) can tomato sauce; 1 teaspoon cumin; 1 teaspoon oregano; salt; 2 teaspoons olive oil; 2 cloves garlic, (minced); 1 teaspoon cumin; 1/2 teaspoon oregano; 2 (15-ounce) cans black beans, (excess liquid drained from top); salt; nonstick cooking spray; 1 (8-ounce) package cream cheese ((I use light or Neufchâtel)); 12 corn tortillas; 6 ounces shredded Mexican Blend or Colby Jack cheese ((about 1 1/2 cups)); 1 tablespoon chopped cilantro; 1 avocado, (sliced)

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These mouthwatering Black Bean Enchiladas with Cream Cheese about to become your favorite new recipe! They're easy to make, plus so delicious and creamy!

My birthday is this Friday, so I'm officially declaring it Birthday Week here at Hello Little Home!

And what would a birthday be without some good food, right? Personally, I love Mexican food for any sort of celebration or otherwise. It's just so festive and fun, especially if you throw a few margaritas into the mix.

One of my all-time favorite Mexican meals is these amazing Black Bean and Cream Cheese Enchiladas! So of course, I had to make them for my birthday.

I've been eating these Black Bean Enchiladas with Cream Cheese since college, when a friend introduced me to the recipe.

I love the addition of cream cheese to traditional black bean enchiladas. It's puts this recipe over the top ... you have to try it!

Over the years, I've put my own personal spin on the recipe. I even created my own enchilada sauce, which is so simple, but so delicious ... seriously, you will want to lick the spoon!

You are going to love these enchiladas. Serve them for your next birthday celebration or even on a regular old weeknight ... either way, these vegetarian enchiladas are a delicious treat and easy to make!

How to Make Black Bean Enchiladas with Cream Cheese

The first step in making these black bean and cheese enchiladas is the homemade enchilada sauce. It's really simple to make, tastes way better than the canned stuff, and it's not difficult at all. Give it a try!

That said, if you're in a rush you can used canned enchilada sauce or even salsa. I used to make them with salsa all the time back in the day, but now I definitely prefer my homemade enchilada sauce.

While the sauce is cooking, you'll make the refried black beans. This recipe starts with canned black beans that are seasoned with fresh garlic, cumin, and oregano, and then mashed. So simple and delicious!

Once your sauce and refried beans are ready, it's time to assemble your enchiladas. I used corn tortillas for my enchiladas, but you can use flour tortillas if that's all you have or prefer.

To assemble the enchildas, you'll add a little cream cheese to your tortillas, top that with black beans, and then roll everything up. I know the cream cheese is a little unconventional, but trust me, it makes these enchiladas so creamy and delicious.

The final step is to bake your enchiladas, but not before you top them with more enchilada sauce and cheese. Yum!

Give these mouthwatering Black Bean Enchiladas with Cream Cheese a try ... your whole family is sure to love them!

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Black Bean Enchiladas with Cream Cheese

These Black Bean Enchiladas with Cream Cheese are seriously mouthwatering ... make them tonight!

Prep Time20 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Main Course

Cuisine: Mexican, Tex Mex

Servings: to 12 people

Calories: 586kcal

Author: Ginnie

Ingredients

For Enchilada Sauce:

2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons flour
2 tablespoons chili powder
1 ½ cups vegetable broth
1 (15-ounce) can tomato sauce
1 teaspoon cumin
1 teaspoon oregano
salt

For Black Beans:

2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon cumin
½ teaspoon oregano
2 (15-ounce) cans black beans, excess liquid drained from top
salt

For Enchiladas:

nonstick cooking spray
1 (8-ounce) package cream cheese (I use light or Neufchâtel)
12 corn tortillas
6 ounces shredded Mexican Blend or Colby Jack cheese (about 1 ½ cups)
1 tablespoon chopped cilantro
1 avocado, sliced

Instructions

Preheat oven to 350 degrees.

Prepare Enchilada Sauce:

Heat olive oil over medium heat in a medium skillet.
Add garlic and saute until fragrant, 30 seconds to 1 minute. Whisk in flour and chili powder and cook, stirring constantly, for 2 minutes.
Slowly whisk in broth until smooth, and then stir in tomato sauce, cumin, and oregano. Reduce heat and simmer for 15 minutes.
Remove sauce from heat, then season to taste with salt.

Prepare Black Beans:

While the enchilada sauce is simmering, heat oil over medium heat in a large skillet.
Add garlic, cumin, and oregano to oil. Cook, stirring constantly, for about 30 seconds or until fragrant.
Add black beans to skillet, then cook until black beans are thickened, stirring frequently.
Remove beans from heat, then smash about ½ of them with the back of the spoon. They should have a creamy texture; add a little water if they're too thick. Season with salt to taste.

Assemble Enchiladas:

Spray a 9 x 13-inch baking dish with nonstick spray, then cover bottom with a thin layer of enchilada sauce.
Cut the cream cheese into 12 equal pieces, then arrange it, along with the black beans and tortillas, so they are all within easy reach for assembly.
Heat a small non-stick skillet over medium-high heat.
When hot, add a tortilla to the dry skillet. After about 30 seconds or so, carefully test the tortilla with your finger. If it feels warm, grab it and quickly flip it over. Cook for a few seconds on the other side - the tortilla should be heated through and flexible - and then remove from skillet. (I use my fingers for this, but feel free to using tongs if the tortillas get too hot.)
Spread a piece of cream cheese down the middle of the tortilla and top with 1/12 of the black beans.
Roll tortilla up tightly and place in baking pan. Repeat with remaining tortillas.
When all the tortillas are filled, cover them with the remaining enchilada sauce, then sprinkle with cheese.
Bake enchiladas for 30 minutes or until hot.
Serve enchiladas topped with cilantro and avocado. Enjoy!

Notes

For quicker assembly, as soon as you remove one tortilla from the skillet, add another. Assemble the enchilada and place it in the baking pan. Then, flip the tortilla in the pan, cook it for a few more seconds, remove it from the pan, and repeat the same process.

Nutrition

Calories: 586kcal

Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!

Want more recipes like these Black Bean Enchiladas?

If you loved these vegetarian enchiladas, then you'll enjoy these recipes, too:

I love Mexican food, so that's just the tip of the iceberg! You can check out all of my Mexican recipes here.

By the way ...

If you're throwing a Mexican-inspired party like I did, make sure to check out my DIY Fiesta Birthday Party Printables. They're free!

What recipes do you request for your birthday?

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