Creamy Vegetarian Bean Enchiladas with Melty Cheese
Indulge in these delightful Vegetarian Bean Enchiladas, a satisfying one-dish meal ideal for family gatherings or dinner parties. Packed with a medley of bell peppers, creamy cheeses, and protein-rich beans, these enchiladas embrace a rich flavor profile that will please both vegetarians and meat-lovers alike. Made with your choice of kidney or black beans, this dish balances textures and flavors beautifully. The addition of heavy cream enhances the overall richness, while the salsa provides a refreshing kick. Serve with a side of salad or some tortilla chips for a complete feast!
N/A
Servings
292
Calories
12
Ingredients
Ingredients
green bell pepper
1 (diced)
olive oil
2 tablespoons (none)
cream cheese
8 ounces (none)
vegetarian refried beans
1 lb (none)
red kidney beans or black beans
15 ounces (canned, drained and rinsed)
cumin
1/2 teaspoon (none)
chili powder
1 teaspoon (none)
salt
1/2 teaspoon (none)
salsa
1 cup (divided)
flour tortillas
12 (none)
shredded cheese
1 cup (none)
heavy cream
1/4 cup (none)
Instructions
1
In a large skillet, heat the olive oil over medium heat. Add the diced green bell pepper and sauté until tender, around 5 minutes.
2
Lower the heat, then incorporate the cream cheese and refried beans. Stir frequently until the mixture becomes creamy and well-combined.
3
Add the canned kidney or black beans, cumin, chili powder, salt, and 1/2 cup of salsa. Mix thoroughly and let it heat until warmed through. For thicker filling, consider letting it cool for a few minutes to thicken.
4
Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking pan.
5
Warm the flour tortillas in a dry skillet or microwave to make them pliable. Place approximately 1/3 to 1/2 cup of the bean filling in the center of each tortilla, tuck in the sides, and roll them up securely.
6
Arrange the rolled tortillas side by side in the prepared baking pan.
7
In a small saucepan, combine the shredded cheese and heavy cream over low heat. Stir until melted and creamy.
8
Pour the cheese sauce evenly over the enchiladas. Top each enchilada with a spoonful of the remaining salsa.
9
Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden. Remove from the oven and let cool for at least 10 minutes before serving to allow the filling to set.
Nutrition Information
12g
Fat
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Vegetarian Bean Enchiladas?
They are a satisfying one-dish meal featuring bell peppers, creamy cheeses, and protein-rich beans, perfect for family gatherings.
Is this recipe suitable for vegetarians?
Yes, the recipe is specifically designed as a vegetarian meal using vegetarian refried beans and canned beans.
How many calories are in a serving?
Each serving contains 292 calories.
What type of beans can I use for the filling?
You can use either canned red kidney beans or black beans, along with vegetarian refried beans.
What is the protein content per serving?
Each serving provides 12g of protein.
How much fat is in these enchiladas?
There are 12g of fat per serving.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C).
How long do the enchiladas need to bake?
They should be baked for 30 minutes, or until the cheese is bubbly and golden.
What kind of tortillas are used in this recipe?
This recipe calls for 12 flour tortillas.
How do I make the tortillas easier to roll?
Warm the flour tortillas in a dry skillet or microwave to make them pliable.
What is the base of the cheese sauce?
The cheese sauce is made by combining shredded cheese and heavy cream over low heat.
How many tortillas does this recipe yield?
The recipe is designed to fill 12 flour tortillas.
What size baking pan should I use?
A 9x13-inch baking pan is recommended for this recipe.
Why should I let the enchiladas cool after baking?
Letting them cool for at least 10 minutes allows the filling to set properly before serving.
What spices are used to season the bean mixture?
The filling is seasoned with cumin, chili powder, and salt.
How much salsa is required?
One cup of salsa is used in total, divided between the bean filling and the topping.
What preparation is needed for the canned beans?
The kidney or black beans should be drained and rinsed before being added to the mixture.
How do I prepare the green bell pepper?
The bell pepper should be diced and sautéed in olive oil for about 5 minutes until tender.
How much filling goes into each tortilla?
Place approximately 1/3 to 1/2 cup of the bean filling in the center of each tortilla.
What makes the bean filling creamy?
The combination of cream cheese and refried beans creates a creamy texture.
Can I make the filling thicker?
Yes, you can let the heated bean mixture cool for a few minutes to allow it to thicken before rolling.
How is the salsa used in the assembly?
Half a cup is mixed into the bean filling, and the remaining amount is spooned over the top of the enchiladas before baking.
What are the main tags for this recipe?
Key tags include vegetarian, enchiladas, one dish meal, comfort food, and easy recipe.
What can I serve with these enchiladas?
They are great served with a side of salad or tortilla chips.
Does the recipe use olive oil?
Yes, 2 tablespoons of olive oil are used to sauté the green bell peppers.
How much cream cheese is needed?
The recipe requires 8 ounces of cream cheese.
Is heavy cream necessary for this recipe?
Yes, 1/4 cup of heavy cream is used to create the melted cheese sauce for the topping.
What type of shredded cheese is recommended?
The recipe calls for 1 cup of shredded cheese, which is melted with heavy cream.
How much refried beans are used?
The recipe uses 1 lb of vegetarian refried beans.
Are these enchiladas spicy?
The spice level comes from the chili powder and salsa, which provide a refreshing kick rather than overwhelming heat.