Creamy Black Bean Enchiladas Food

CREAMY BLACK BEAN ENCHILADAS

Creamy Black Bean Enchiladas image

This was based on a Cambells recipe that called for chicken instead of black beans. I like it better with beans than with chicken. To make this recipe totally vegetarian, you could use cream of mushroom soup.

Provided by Shiraz

Categories Black Beans

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 3/4 ounce) can condensed cream of chicken soup
8 ounces low-fat sour cream
1 cup picante sauce (I use Pace medium)
3 teaspoons chili powder
2 (15 ounce) cans black beans, drained
1 cup shredded cheddar cheese
8 flour tortillas
2 medium tomatoes, chopped
2 green onions, sliced thinly

Steps:

Combine soup, sour cream, picante sauce, and chili powder.
In a separate bowl, mix beans, cheese, and 1 cup of sauce mixture.
Divide bean mixture into tortillas.
Roll with seam down in a 9x13 pan.
Pour remaining sauce over top of enchiladas.
Cover and bake at 350 for 40 minutes.
(I like to remove cover for last 10 minutes of bake time so that it gets a little crispy.) After baking, top with green onion and tomato.

CREAMY CHICKEN & BLACK BEAN ENCHILADAS

Creamy Chicken & Black Bean Enchiladas image

Great way to use the leftovers from a store bought rotisserie chicken. Lessen the spice in the enchilada sauce if you don't like heat.

Provided by Coraniaid

Categories Tex Mex

Time 50m

Yield 8 pieces, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1/2 teaspoon garlic powder
20 ounces rotel
4 ounces cream cheese
2 cups cooked chicken breasts, shredded
1 (15 ounce) can black beans or 1/3 cup dried black beans, cooked
1 cup corn kernel
1/2 teaspoon cumin
8 (8 inch) flour tortillas
2 cups red enchilada sauce (Red Enchilada Sauce)

Steps:

Add vegetable oil to skillet & heat on medium.
Add diced tomatoes with green chilis to pan along with 1/2 teaspoon garlic powder (2 cloves, chopped, fresh).
Stir & bring to a simmer. Allow to simmer ~5 minutes or until liquid decreases by half.
Cut cream cheese into pieces & stir into tomato mix.
Rinse & drain beans (if canned).
Add beans, corn, chicken & cumin to pan. Stir.
Add salt to taste.
Preheat oven to 350 degrees.
Scoop 1/2 cup chicken mix into tortilla.
Roll like a cigar & put into a 9"x13" baking dish seam down. Continue until pan is full.
Pour enchilada sauce over enchiladas.
Bake 30-40 minutes until sauce is bubbly & tortilla edges are crispy.

Nutrition Facts : Calories 430, Fat 14.2, SaturatedFat 4.9, Cholesterol 45, Sodium 1233, Carbohydrate 54.8, Fiber 7.1, Sugar 5.5, Protein 22.1

VEGETARIAN BLACK BEAN ENCHILADAS

Vegetarian Black Bean Enchiladas image

A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.

Provided by Alexis

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 6

Number Of Ingredients 22

Ingredients

cooking spray
2 tablespoons olive oil
1 onion, chopped
1 small red bell pepper, chopped
1 (14.25 ounce) can vegetarian refried black beans
1 cup corn kernels, thawed
1 (4 ounce) package cream cheese, softened
1 teaspoon ground cumin
salt and ground black pepper to taste
1 cup loosely packed and chopped fresh cilantro
1 (4 ounce) can canned green chiles, undrained
½ cup tomato salsa
½ cup tomato sauce
½ cup vegetable broth
½ lime, juiced
2 cloves garlic, peeled
2 teaspoons dried oregano
6 flour tortillas
2 cups shredded Cheddar cheese, divided
1 cup chopped avocado
1 cup chopped tomatoes
½ cup sour cream, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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.
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.
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.
Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
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 : Calories 684.4 calories, Carbohydrate 65 g, Cholesterol 68.7 mg, Fat 38.1 g, Fiber 10.3 g, Protein 23.9 g, SaturatedFat 17.2 g, Sodium 1576.9 mg, Sugar 8.4 g

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