The Best Vegetarian Enchiladas
These Vegetarian Enchiladas have a secret ingredient that makes them so creamy. The best enchiladas you will ever eat!
Ingredients
Main Ingredients
- 1 large yellow onion diced
- 5 garlic cloves minced
- 1 large green pepper diced
- 1 cup frozen corn
- 2 tablespoons cream cheese
- 10 large flour tortillas
- 1.5 cups shredded Mexican cheese divided
- 15 oz black beans drained
- 1 teaspoon smoked paprika
- 2 teaspoons cumin
- 0.5 teaspoon chili powder
- 0.5 large lime juiced, plus more for serving
- 8 oz enchilada sauce
- 1 avocado for serving
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Preparation
- Combine the onion, garlic, green pepper, olive oil, and salt in a large skillet. Sauté over medium-high heat until the onion becomes translucent and soft.
- Add the frozen corn and cook until defrosted. Then, incorporate black beans, cream cheese, 0.5 cup shredded cheese, smoked paprika, cumin, chili powder, and lime juice.
- Warm the tortillas to prevent breaking. Distribute the filling, roll up, and place seam-side down in a greased baking dish.
- Cover with enchilada sauce, sprinkle remaining cheese, and bake at 350°F for 20-25 minutes until bubbly. Broil for 1-2 minutes if desired.
Notes
These Vegetarian Enchiladas have a secret ingredient that makes them so creamy.