Chili-Cheese Black Bean Enchiladas

Day eight with no meat and still not missing it. I made this dish on Sunday night, and baked it for dinner last night. Ryan was skeptical, but LOVED it. “This is a keeper,” he said. It’s going on a recipe card, and into the new recipe box, just as soon as I rearrange the kitchen. Last night we searched for recipe card dividers and Ryan volunteered to make some for me – I am excited to see how they turn out. We also got all of our seeds, pots, soil, etc for our garden this year. We’re late getting going but optimistic. Focusing at yoga last night was a challenge. There was a car alarm going off intermittently in the parking lot for the entire 75 minutes and another distraction I would rather not mention.

Chili-Cheese Black Bean Enchiladas

Cream cheese binds the filling and gives it a silky consistency. Look for red enchilada sauce in the Mexican food section of your supermarket. If you’re unable to find soy crumbles, chop thawed veggie burgers to use in their place.

Yield:6 servings (serving size: 2 enchiladas)


  • Cooking spray
  • 1/2 cup chopped onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 2 garlic cloves, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (12-ounce) bag frozen soy crumbles, thawed (such as Morningstar Farms)
  • 3/4 cup bottled salsa
  • 1/3 cup (3 ounces) block-style fat-free cream cheese, softened
  • 1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
  • 12 (6-inch) corn tortillas
  • 1 (10-ounce) can enchilada sauce


Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 2 minutes, stirring mixture frequently.

Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.

Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.

Cooking Light, SEPTEMBER 2003
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1 Response to Chili-Cheese Black Bean Enchiladas

  1. Stefania says:

    Yum. De-to the lish!
    Sux about yoga… I went twice last week and really enjoyed it.
    Maybe someday I will join you!

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