Creamy Black Bean Enchiladas Food

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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

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.

BLACK BEAN AND CREAM CHEESE ENCHILADAS



Black Bean and Cream Cheese Enchiladas image

A nice warming meal for the cold months ahead! I don't see why you couldn't substitute canned black beans for the dried ones and just simmer with the spices for 30 minutes to make for a quicker meal. You can adjust the spiciness by leaving out the jalapeno pepper, but seeded and deveined, the pepper is actually not very spicy at all. Preparation time includes only the baking time and the time to cook the beans and sauce.

Provided by Akikobay

Categories     Black Beans

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 19

9 ounces dried black turtle beans
2 medium onions (diced)
2 garlic cloves (minced)
1 teaspoon oregano (ground)
1 teaspoon cumin (ground)
2 bay leaves
1/2 teaspoon salt
black pepper (to taste)
1/4 cup olive oil
2 medium onions (diced)
2 garlic cloves (minced)
1 (28 ounce) can plum tomatoes (finely chopped with their liquid)
1/4 cup tomato paste
1/3 cup water
1 (4 ounce) can mild green chilies (diced)
1 large jalapeno pepper (seeded and minced fine)
8 whole wheat tortillas (we used sprouted wheat)
8 ounces cream cheese (cut into small chunks)
1 1/2 cups monterey jack cheese (grated)

Steps:

  • Rinse and pick through beans, soak overnight.
  • Drain beans and add enough clean water to cover the beans. Add onions, garlic, oregano, cumin, bay leaves, salt, and pepper. Cover and bring to boil, reduce heat and simmer until beans are tender. Remember to stir occasionally adding liquid only if absolutely necessary. The beans should be a bit saucy and tender, but should retain their shape.
  • Discard the bay leaves.
  • Mash about 1/4 of the beans against the sides of the pot and stir to blend them inches Set aside to cool while making the sauce.
  • Heat olive oil and saute the onions and garlic until the onions are translucent and the garlic is fragrant. Add the tomatoes with the juice, paste, water, chilies, and jalapeno. Stir to blend. Cook until the sauce has thickened.
  • Preheat oven to 350°F Spoon a thin layer of sauce into the bottom of a large baking dish. Spoon a line of beans down the center of each tortilla and add some of the cream cheese chunks on top of the beans. Roll the tortilla and place it seam side down in the baking dish.
  • Spread the remaining sauce over the tortillas, sprinkle on the grated cheese. Bake for 20 to 25 minutes until bubbly.
  • If desired, garnish with sliced green onions. Serve with a green salad.
  • Beans and sauce can be prepared the evening before and refrigerated. The tortillas may be assembled up to 2 hours before baking and refrigerated, add about 5-10 minutes to the baking time as needed.

Nutrition Facts : Calories 1089.5, Fat 53.2, SaturatedFat 21.9, Cholesterol 100.2, Sodium 2103.2, Carbohydrate 118, Fiber 21.6, Sugar 16.5, Protein 40.5

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

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

BLACK BEAN ENCHILADAS



Black Bean Enchiladas image

Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons chicken or vegetable broth
2 cans (15 ounces each ) black beans, rinsed and drained, divided
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
3 cups shredded lettuce
Sour cream

Steps:

  • In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.

Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.

CHICKEN, BLACK BEAN AND SOUR CREAM ENCHILADAS



Chicken, Black Bean and Sour Cream Enchiladas image

Lots of enchilada recipes here on Zaar, but I didn't see this one. This recipe was based from a recipe I found in a Kraft cookbook, since I didn't have enough of all the ingredients called for in the recipe I improvised and came up with this. Quick, easy and yummy!

Provided by Busy Lindsay

Categories     < 60 Mins

Time 50m

Yield 10 enchiladas, 5 serving(s)

Number Of Ingredients 12

1 cup light sour cream
1 (15 ounce) can black beans, drained and rinsed
1 cup chicken, cooked and chopped
2 cups light cheddar cheese, shredded
1 1/3 cups salsa, divided
1 teaspoon parsley or 1 teaspoon cilantro
1 teaspoon cumin
10 whole wheat tortillas, 6 inch size
1 cup lettuce, shredded (optional)
1/2 cup tomatoes, chopped (optional)
light sour cream (optional)
salsa (optional)

Steps:

  • Mix 1 cup sour cream, chicken, black beans, 1 cup shredded cheese, 1/3 cup salsa, parsley, and cumin.
  • Spoon about 1/4 cup of the chicken mixture down each tortilla and roll up. Place in a 13x9 baking dish.
  • Top enchiladas with remaining 1 cup of salsa and cover. Bake at 350 for 30 minutes.
  • Sprinkle with remaining cheese. Bake 5 - 10 more minutes or until cheese is melted.
  • Serve with lettuce, tomato, salsa and sour cream.

Nutrition Facts : Calories 639.8, Fat 26.5, SaturatedFat 13.4, Cholesterol 63.6, Sodium 1645.1, Carbohydrate 73.5, Fiber 6.5, Sugar 2.5, Protein 28.3

BEST BLACK BEAN ENCHILADAS



Best Black Bean Enchiladas image

I have never loved enchiladas with red sauce but received this recipe when I got married and decided to try it a couple years later. It is by far my husband's FAVORITE dinner, he cannot get enough of these. I wasn't sure about them at first but the more i eat them the more i LOVE them!!

Provided by Alfies mum

Categories     Black Beans

Time 1h

Yield 12 enchiladas, 12 serving(s)

Number Of Ingredients 6

12 flour tortillas
1 yellow onion, chopped
34 ounces mild enchilada sauce
2 (16 ounce) cans black beans (do not drain)
2 cups cooked brown rice
8 ounces shredded cheese

Steps:

  • Saute onion in pam spray. Add black beans, then mash. Add 1 cup of enchilada sauce and brown rice. Mix. Place portion of rice mixture in tortilla, sprinkle with grated cheese. Roll and put in baking dish.Continue until all tortillas are filled and placed in pan. Makes enough to fill 9x13 and 8x8 pan. Pour on remaining sauce, then sprinkle with cheese. Cover with foil.
  • Bake at 350 degrees for 35-40 minutes.
  • Garnish with sour cream. (Optional).

Nutrition Facts : Calories 308.6, Fat 9.1, SaturatedFat 3.8, Cholesterol 12.1, Sodium 581.8, Carbohydrate 43.9, Fiber 7.2, Sugar 1.4, Protein 13

BLACK BEAN VEGGIE ENCHILADAS



Black Bean Veggie Enchiladas image

I created this vegetarian enchiladas recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite! -Nicole Barnett, Centennial, Colorado

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 enchiladas.

Number Of Ingredients 13

1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons olive oil
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 can (4 ounces) chopped green chilies
2 tablespoons reduced-sodium taco seasoning
1 teaspoon dried cilantro flakes
6 whole wheat tortillas (8 inches), warmed
1/2 cup enchilada sauce
3/4 cup shredded reduced-fat Mexican cheese blend

Steps:

  • In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 759mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 6g fiber), Protein 13g protein.

FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION®



Fiesta Chicken and Black Bean Enchiladas from Mission® image

Shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce are rolled into tortillas and baked with enchilada sauce and more cheese for this family-pleasing favorite.

Provided by Mission Foods

Categories     Trusted Brands: Recipes and Tips     Mission®

Time 1h20m

Yield 4

Number Of Ingredients 15

8 Mission® Soft Taco Flour Tortillas
Cooking spray
¼ cup chicken broth
1 (16 ounce) skinless, boneless chicken breast
1 medium onion, diced
1 red pepper, stemmed, seeded, and diced
1 (15 ounce) can black beans, rinsed, drained
1 cup corn kernels
¼ cup packed chopped fresh cilantro
1 (4 ounce) can diced green chiles
2 ¼ cups grated low-fat sharp Cheddar cheese, divided
⅔ cup fat-free sour cream
⅔ cup enchilada sauce
Hot pepper sauce such as Tabasco®
Salt and pepper to taste

Steps:

  • Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
  • Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
  • In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
  • In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
  • Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

Nutrition Facts : Calories 723.7 calories, Carbohydrate 92.8 g, Cholesterol 111.7 mg, Fat 24.2 g, Fiber 12.3 g, Protein 57.9 g, SaturatedFat 9.6 g, Sodium 2173.6 mg, Sugar 12.9 g

BLACK BEAN AND RICE ENCHILADAS



Black Bean and Rice Enchiladas image

I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. -Christie Ladd, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

1 tablespoon olive oil
1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chiles
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8 flour tortillas (6 inches), warmed
1 cup salsa
1 cup shredded reduced-fat cheddar cheese
3 tablespoons chopped fresh cilantro leaves
Sliced red onion and jalapeno peppers, optional

Steps:

  • Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer., Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.

Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 807mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges

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

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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From twopeasandtheirpod.com


ENFRIJOLADAS (ENCHILADAS WITH BLACK BEAN SAUCE ... - THE ANTHONY …
Instructions. Add all of the sauce ingredients to a blender and process until smooth and pureed. Preheat the oven to 350°F and have ready a greased 9x13" casserole dish. Spoon just enough of the black bean sauce to the bottom of the dish and pour the remaining sauce into a shallow bowl or dish.
From theanthonykitchen.com


CHEESY BLACK BEAN ENCHILADAS WITH CREAMY SALSA VERDE
For the Black Bean Filling: Heat oil in large skillet over medium-high heat, and stir in garlic. Stir in onions and jalapeno, and cook for about 2 minutes. Add beans, and mash with back of a fork or a potato masher. Add cumin and tomato paste, and season with salt to taste, stir until well mixed. For the Warm Salsa Verde:
From recipeland.com


BLACK BEAN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
Spoon 2-3 tablespoons of bean/cheese mixture into each tortilla; roll and place seam side down in oven-safe baking dish. Set aside while you make the sauce.
From thesimplyveg.com


THE BEST BLACK BEAN ENCHILADAS RECIPE - HEALTHY FITNESS …
Preheat the oven to 350 degrees F. Coat an 11”x7” baking dish with cooking spray. Heat the olive oil in a medium pan over medium-high heat. Add the onion and cook for 3-4 minutes or until softened. Stir in the black beans, chili powder, and salt and pepper to taste. Cook for 2-3 more minutes.
From healthyfitnessmeals.com


CREAMY CUBAN-STYLE BLACK BEANS - TARA TEASPOON
Shortcut with canned beans: Drain 3 cans of black beans, reserving ½ cup canned bean water. When ready to add beans to the cooked onion mixture, add the beans and bean water with the broth. Reduce the salt to 1 teaspoon, then taste and add more salt as desired. Let simmer for about 5 minutes to soften before serving.
From tarateaspoon.com


CREAMY CHICKEN ENCHILADAS WITH BLACK BEANS - CREATIONS BY KARA
Spray a 9×13″ dish with cooking spray. MAKE CREAMY SAUCE: Melt butter in a heavy saucepan over medium heat. Whisk in flour, then milk and chicken broth. Add garlic, cumin, and half the can of green chilies. Stirring constantly, bring …
From creationsbykara.com


CHICKEN & BLACK BEAN ENCHILADAS WITH CREAMY CILANTRO SAUCE
Chicken & Black Bean Enchiladas. . 1 Cook the rice: Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender.
From blueapron.com


BLACK BEAN & BUTTERNUT SQUASH ENCHILADAS WITH A HOMEMADE RED …
Then, add the black beans, butternut squash, and seasonings. Stir consistently for 5-10 minutes, then remove from heat and stir in half a cup of shredded Mexican-style cheese. Preheat the oven to 375F and add two tablespoons of red enchilada sauce to a 9″ by 13″ casserole dish. Add two scoops of the enchilada filling to one side of the ...
From the-bottomless-pit.com


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