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    You are in: Home / Mexican / Vegetarian Bean Enchiladas Recipe
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    Vegetarian Bean Enchiladas

    Vegetarian Bean Enchiladas. Photo by Starrynews

    1/1 Photo of Vegetarian Bean Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    Super Wifey's Note:

    This is a tasty enchilada recipe that I made up when I stopped eating meat. Not vegan, but a great crowd pleaser. You can substitute different types of beans depending on preference. It is also possible to use just cheese for the topping, but the cream does help with flavor and consistency a lot.

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    Serves: 12


    enchila ...

    Units: US | Metric


    1. 1
      To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often.
    2. 2
      Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa. Heat through. Filling will be very soupy. You may want to let it cool to thicken before filling tortillas.
    3. 3
      Grease 9x13 baking pan. Place 1/3-1/2 cup of filling in each tortilla. Tuck ends of tortilla in, and roll up. Place side by side in baking pan.
    4. 4
      Heat cheese and cream in a saucepan until melted and creamy. Pour over enchiladas. Top each enchilada with a spoonful of remaining salsa.
    5. 5
      Bake at 400°F for 30 minutes. Allow to cool at least 10 minutes or filling will be too hot and runny,.

    Ratings & Reviews:

    • on August 12, 2011


      The filling in these enchiladas is absolutely delicious! It is so savory, rich and creamy. However, the salsa on top didn't quite satisfy my enchilada craving. I think I much prefer my enchiladas smothered in enchilada sauce. Next time I'll make the filling for this and pair it with my fav sauce to make a die-for dinner. Thanks for the post.

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    • on February 26, 2011


      Fantastic! This is a wonderful version of enchiladas. I used the kidney bean option, neufchatel cheese, and added some chopped onions in with the green peppers. I used corn tortillas due to a food intolerance. Very enjoyable! Thanks for sharing!

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    • on April 20, 2010


      Wow, these are great! Creamy and flavorful, and hearty enough that my carnivorous DH had no complaints at all! I made half a batch for our small family, and in retrospect I wish I had made more for freezing. I used whole grain tortillas, neufchatel for the cream cheese, and reduced-fat cheese. For the beans I used one can of pinto beans, half of which I mashed and added in place of the refried beans. Since these are so creamy I chose to skip the cream and just pour salsa on top and top with cheese. Thanks so much for posting; it will go in my permanent file! Made for PAC Spring 2010.

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    Nutritional Facts for Vegetarian Bean Enchiladas

    Serving Size: 1 (133 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 265.0
    Calories from Fat 138
    Total Fat 15.4 g
    Saturated Fat 7.1 g
    Cholesterol 33.6 mg
    Sodium 666.4 mg
    Total Carbohydrate 24.5 g
    Dietary Fiber 3.4 g
    Sugars 2.7 g
    Protein 7.8 g

    The following items or measurements are not included:

    vegetarian refried beans

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