Sunday brunching done right with this recipe, get going fam!
- 2 tablespoons olive oil
- cooking spray
- 1 chopped red bell pepper
- 1 (14.25 ounce) can vegetarian refried black beans
- 1 cup corn kernels, thawed
- 1 chopped onion
- 1 (4 ounce) package cream cheese, softened
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- 1 cup chopped fresh cilantro
- 1 (4 ounce) can canned green chillies, 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
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add re-fried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
- Place cilantro, green chillies and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
- Spread bean mixture evenly down the centre of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
- Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
And it’s ready! I’m sure you’d relish it with rice. Let me know your experience in the comments section below.