Cheesy Black Bean and Pepper Enchiladas

This is a favorite meatless meal in our home. Every time I make this I have to google to find the recipe. This time I could only find a cached copy so I’m putting it up here for future reference.

Cheesy Black Bean and Pepper Enchiladas

Recipe from Aggie’s Kitchen

8 tortilla shells
1 15 oz can black beans, drained and rinsed
4 oz reduced fat cream cheese, room temperature
1 bell pepper (I used yellow, but use what you have on hand), chopped
1/2 onion, chopped
2 handfuls fresh spinach, chopped
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
salt and pepper to taste
1 can enchilada sauce
4 oz cheddar cheese, shredded
2 jalapenos, sliced thin (optional)
chopped cilantro for garnish (chopped cilantro is shown in photos)

Preheat oven to 375 degrees.

In a large bowl combine black beans, cream cheese, bell pepper, onion, spinach, garlic powder, chili powder, cumin, salt and pepper. Mix thoroughly using a spoon or your hands.

Lay your tortilla flat and spoon 2 tablespoons of filling in center. Roll up tight and place in large greased baking dish. Fill and roll all 8 shells and lay side by side in baking dish. Top with enchilada sauce, shredded cheese and jalapenos. Bake in the oven for 20-25 minutes or until sauce is bubbly and cheese is melted and slightly browned. Sprinkle chopped cilantro over enchiladas before serving.

Serve with Fresh Corn Salsa.


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