Vegetarian Black Bean Enchiladas

Ingredients

• cooking spray
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 small red bell pepper, chopped
• 1 (14.25 ounce) can vegetarian refried black beans
• 1 cup corn kernels, thawed
• 1 (4 ounce) package cream cheese, softened
• 1 teaspoon ground cumin
• salt and ground black pepper to taste
• 1 cup loosely packed and chopped fresh cilantro
• 1 (4 ounce) can canned green chiles, undrained
• 1/2 cup tomato salsa
• 1/2 cup tomato sauce
• 1/2 cup vegetable broth
• 1/2 lime, juiced
• 2 cloves garlic, peeled
• 2 teaspoons dried oregano
• 6 flour tortillas
• 2 cups shredded Cheddar cheese, divided
• 1 cup chopped avocado
• 1 cup chopped tomatoes
• 1/2 cup sour cream, or to taste

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.