Ingredients
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2 tablespoons olive oil
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8 ounces cream cheese
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1 lb vegetarian refried beans
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1/2 teaspoon cumin
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1 teaspoon chili powder
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1/2 teaspoon salt
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1 cup salsa, divided
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12 flour tortillas
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1 cup shredded cheese
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1/4 cup heavy cream
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1 green bell pepper, diced
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15 ounces canned red kidney beans or 15 ounces canned black beans
Instructions
- To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often.
- Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa. Heat through. Filling will be very soupy. You may want to let it cool to thicken before filling tortillas.
- Grease 9x13 baking pan. Place 1/3-1/2 cup of filling in each tortilla. Tuck ends of tortilla in, and roll up. Place side by side in baking pan.
- Heat cheese and cream in a saucepan until melted and creamy. Pour over enchiladas. Top each enchilada with a spoonful of remaining salsa.
- Bake at 400°F for 30 minutes. Allow to cool at least 10 minutes or filling will be too hot and runny,.