Black Bean Enchildas with Cream Cheese.

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: 6 to 12 people
Calories: 586kcal
Author: Ginnie


For Enchilada Sauce:

  • 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

For Black Beans:

  • 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

For Enchiladas:

  • nonstick cooking spray
  • 1 (8-ounce) package cream cheese (I use light or Neufch√Ętel)
  • 12 corn tortillas
  • 6 ounces shredded Mexican Blend or Colby Jack cheese (about 1 1/2 cups)
  • 1 tablespoon chopped cilantro
  • 1 avocado, sliced


  • 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 1/2 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!


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.


Calories: 586kcal
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