Black Bean & Cream Cheese Enchiladas

April 05, 2014

135

These Black Bean and Cream Cheese Enchiladas are creamy, just a little spicy, and easy to make. The homemade enchilada sauce is so good that you'll be licking the spoon!

Enchilada Sauce:

2 tbsp. olive oil
2 garlic cloves, minced or pressed
2 tbsp. flour
2 tbsp. chili powder
1 1/2 cups vegetable broth
1 15-oz. can tomato sauce
1 tsp. cumin
1 tsp. oregano

Black Beans:

2 tsp. olive oil
2 garlic cloves, minced or pressed
1 tsp. cumin
1/2 tsp. oregano
2 15-oz. cans black beans, drained but not rinsed

Enchiladas:

enchilada sauce
prepared black beans
1 8-oz. package cream cheese (I use light or Neufchâtel)
12 corn tortillas
6 oz. shredded Mexican-blend cheese (mine was a mix of mild cheddar and Monterey Jack)
cilantro and sliced avocado for serving, optional

salt and pepper

Preheat oven to 350 degrees. Prepare enchilada sauce first. Heat 2 tbsp. olive oil over medium heat in a medium skillet. Add garlic and saute until fragrant, 30 seconds to 1 minute. Whisk in flour and...
See the full directions on my site

Nutritions

Calories
130

Sodium
168mg
7% DV

Fat
5g
9% DV

Protein
4g
9% DV

Carbs
17g
5% DV

Fiber
2g
10% DV