Jeannie's Vegetarian Enchiladas recipe
All Recipes Everyday Cooking Recipes Vegetarian
Ingredients
- 2 tablespoons vegetable oil 2 bunches green onions, coarsely chopped, divided 1 large red bell pepper, seeded and chopped 3 cloves garlic, diced 1 large tomato, chopped ½ cup sliced black olives 2 jalapeno peppers, seeded and diced 2 cups drained canned black beans 1 ½ cups cooked white rice 1 (8 ounce) package cream cheese, softened 1 ½ cups shredded Cheddar cheese, divided ½ cup chopped fresh cilantro ½ lime, juiced 1 dash hot sauce (such as Tabasco®), or to taste 2 (8 ounce) cans enchilada sauce 8 (10 inch) flour tortillas ½ cup sour cream, or to taste
Nutrition Info
- 626.2 caloriescarbohydrate: 67.2 gcholesterol: 59.4 mgfat: 31.2 gfiber: 9.6 gprotein: 20.6 gsaturatedFat: 14.7 gservingSize: -sodium: 1137.8 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Jeannie's Vegetarian Enchiladas
Directions
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Preheat oven to 325 degrees F (165 degrees C).
Heat oil in a large skillet over medium heat. Add most of the green onions, reserving some in a bowl, red bell pepper, and garlic, cook and stir until fragrant, about 3 minutes. Add tomato, black olives, and jalapeno peppers, cook and stir over low heat until tomato is soft, about 5 minutes.
Mix black beans and rice together in a large bowl. Fold in tomato mixture. Stir in cream cheese, 1 1/4 cup Cheddar cheese, cilantro, lime juice, and hot sauce.
Divide black bean mixture evenly among tortillas using a large spoon. Roll up tortillas.
Spread a thin layer of enchilada sauce in a large, shallow baking pan. Arrange rolled tortillas seam side-down over the sauce, cover with remaining enchilada sauce. Sprinkle reserved green onions and remaining 1/4 cup Cheddar cheese on top. Cover baking pan with aluminum foil.
Bake in the preheated oven until Cheddar cheese is melted, 10 to 15 minutes. Serve enchiladas with sour cream.