Thursday, October 6, 2011

Black Bean Enchiladas

I used to have a delicious recipe for Black Bean Enchiladas.  Used to.  Can’t find it. 

But darnitall, we had already planned to have them for General Conference weekend.  It’s like a two day holiday, twice a year, for us Mormon folks.  Well, for some of us, anyway.  And holidays mean food!  Yummy food. 

Black Bean Enchiladas are definitely considered yummy food.  So, when I realized that the recipe was missing from my recipe binder, I was determined to recall the recipe from the dusty filing cabinets of my mind.  I say dusty because, let’s face it, I’m not sure how often they are actually used.  And even if they are used, I don’t have time to dust them.  ;)

I can’t say it was a complete success (recalling the recipe) because I don’t remember the exact measurements but after making my own version, I think I like these better!

I really hope you will like them, too.  And hey, they’re vegetarian (LeShel)!  And they’re clean (if you use whole grain tortillas). 

{Before it’s baked}


{After it’s been baked}


Black Bean Enchiladas

1 (8 oz.) pkg. cream cheese

1 can refried beans

1 can black beans

1/2 cup – 1 cup salsa

1 can chopped green chilies

lots of cheese (Mexican blend or cheddar)

1 can red enchilada sauce (or make your own)

1 pkg. tortillas


Heat cream cheese and refried beans in microwave or on stove until soft enough to stir together. 

Stir in black beans, salsa, chilies, and large handful of cheese. 

Spoon filling into center of tortillas and roll like you would for any other enchilada recipe placing seam side down in a 9x13 pan sprayed with non-stick spray.  I usually get 8-10 enchiladas, depending on how much filling I put on the tortillas.

Pour the entire can of enchilada sauce evenly over the top of the enchiladas. 

Top with cheese. 

Place in preheated 350* oven for about 20 minutes. 


My family LOVES these!  Serve with Mexican style rice (and a vegetable, of course) and you’ve got dinner!!  Enjoy.






momof12 said...

Oh, those look tasty! We love Mexican food around here. I'll have to give them a try.

LeShel said...

I'm printing the recipe RIGHT NOW. Sounds delish!

Briana said...

Yum - I bookmarked it on my computer!

Erin said...

These sounds good; I think even my picky one will like them. I pinned them and will try soon. Found you at Whipperberry.

Cari said...

I'm definitely going to have to try these. We love black beans and I have attempted to use them in place of meat in enchiladas, but didn't think about putting all that other yummy stuff inside. Thanks for sharing!

Briana said...

Yay! I'm so glad you can comment now! You crack me up! And I totally have the postcards still. I was thinking I needed to get those postcard stamps, but I'm sitting here realizing I'm too lazy for that, obviously. Because it's been how long? And they're still in my possession? So, I'm just gonna mail them with regular stamps. The post office can thank me later. :)

Shiloh said...

Yum! I've never found an enchilada recipe that is just right. But this might do the trick.:) I'm a new follower from Six Sisters.:)

Jaymie said...

I just popped in from Show and Tell Saturday at Be Different, Act Normal. These look delicious. I'm excited to try them. Thanks so much for sharing. By the way, (totally random), but I think that perhaps I served a mission with your husband. :) Small world!

Brooke said...

I don't know how truly "Mexican" they really are.. ha ha! But hey, we'll call it that. ;)

Brooke said...

Really? That's funny! It's really amazing how people are connected in so many ways.

Haley said...

Oh Yay I was just thinking about how I wanted enchiladas with black beans for dinner tomorrow night and stumbled across your link on I Heart Naptime. This is perfect! Thanks so much for sharing!

Heidi said...

My kids loved these!! We used green sauce instead of red, thanks

Brooke said...

Yay! I'm so glad they liked it.

Kim McCallie said...

I love black beans. I'll have to try these soon. My husband and I would love them. Thanks for sharing on Sweet Indulgences Sunday.

Tiffany said...

Brooke! I made these tonight because I was out of ideas and needed something quick, easy and delicious. I varied a little bit because I didn't have enchilada sauce so I used canned chili to sort of get the same effect. We really enjoyed them...Hope to see you guys soon! Tell your hubby that Kev says hi!