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.