Black Bean and Cream Cheese Enchiladas
Elevate your enchilada game with these indulgent Black Bean and Cream Cheese Enchiladas—a creamy, hearty twist on a Mexican classic! This recipe balances the earthiness of seasoned black beans with the rich tang of cream cheese, all wrapped up in soft flour tortillas and topped with melty Mexican blend cheese. Smothered in a bold red enchilada sauce and baked to perfection, these enchiladas make for a comforting, flavorful dinner that’s ready in just 45 minutes. Perfect for busy weeknights or casual gatherings, this dish is easy to customize with garnishes like fresh cilantro and green onions for a vibrant finish. Packed with protein and vegetarian-friendly, these enchiladas are as satisfying as they are delicious!
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Recipe Information
Ingredients
- 15 ounces Black beans (canned, drained and rinsed)
- 8 ounces Cream cheese (softened)
- 2 cups Shredded Mexican blend cheese
- 8 pieces Flour tortillas (8-inch)
- 2 cups Red enchilada sauce
- 2 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro (chopped, optional for garnish)
- 2 tablespoons Green onions (sliced, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the black beans, ground cumin, chili powder, salt, and black pepper. Cook for 3-5 minutes, stirring occasionally, to allow the spices to coat the beans. Remove from heat and set aside to cool slightly.
In a mixing bowl, combine the sautéed black beans with softened cream cheese. Mix thoroughly until the filling is evenly combined.
Spread 1/4 cup of enchilada sauce over the bottom of the prepared baking dish.
Warm the tortillas slightly (in the microwave or on a skillet) to make them pliable. Spoon 1/4 to 1/3 cup of the black bean and cream cheese filling onto the center of each tortilla and sprinkle with 2 tablespoons of shredded Mexican blend cheese.
Roll each tortilla tightly and place seam-side down in the baking dish. Repeat with all the tortillas.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered. Sprinkle the remaining shredded Mexican blend cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and slightly golden.
Remove from oven and let stand for 5 minutes before serving.
Garnish with freshly chopped cilantro and sliced green onions, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 8.5 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 613 mg | 47% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
