Black Bean and Cream Cheese Enchiladas

Elevate your enchilada game with these indulgent Black Bean and Cream Cheese Enchiladas—a creamy, hearty twist on a Mexican classic! This recipe balances the earthiness of seasoned black beans with the rich tang of cream cheese, all wrapped up in soft flour tortillas and topped with melty Mexican blend cheese. Smothered in a bold red enchilada sauce and baked to perfection, these enchiladas make for a comforting, flavorful dinner that’s ready in just 45 minutes. Perfect for busy weeknights or casual gatherings, this dish is easy to customize with garnishes like fresh cilantro and green onions for a vibrant finish. Packed with protein and vegetarian-friendly, these enchiladas are as satisfying as they are delicious!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 15 ounces Black beans (canned, drained and rinsed)
• 8 ounces Cream cheese (softened)
• 2 cups Shredded Mexican blend cheese
• 8 pieces Flour tortillas (8-inch)
• 2 cups Red enchilada sauce
• 2 cloves Garlic (minced)
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Olive oil
• 2 tablespoons Fresh cilantro (chopped, optional for garnish)
• 2 tablespoons Green onions (sliced, optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Step 3

Stir in the black beans, ground cumin, chili powder, salt, and black pepper. Cook for 3-5 minutes, stirring occasionally, to allow the spices to coat the beans. Remove from heat and set aside to cool slightly.

Step 4

In a mixing bowl, combine the sautéed black beans with softened cream cheese. Mix thoroughly until the filling is evenly combined.

Step 5

Spread 1/4 cup of enchilada sauce over the bottom of the prepared baking dish.

Step 6

Warm the tortillas slightly (in the microwave or on a skillet) to make them pliable. Spoon 1/4 to 1/3 cup of the black bean and cream cheese filling onto the center of each tortilla and sprinkle with 2 tablespoons of shredded Mexican blend cheese.

Step 7

Roll each tortilla tightly and place seam-side down in the baking dish. Repeat with all the tortillas.

Step 8

Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered. Sprinkle the remaining shredded Mexican blend cheese over the top.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and slightly golden.

Step 10

Remove from oven and let stand for 5 minutes before serving.

Step 11

Garnish with freshly chopped cilantro and sliced green onions, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1770.1g)

Amount per serving	% Daily Value*
Calories	3359.1

Total Fat 185.6g	0%
Saturated Fat 96.2g	0%
Polyunsaturated Fat g
Cholesterol 451.1mg	0%
Sodium 11693.8mg	0%
Total Carbohydrate 316.0g	0%
Dietary Fiber 34.2g	0%
Total Sugars 33.4g
Protein 112.2g	0%

Vitamin D 0IU	0%
Calcium 2487.7mg	0%
Iron 28.5mg	0%
Potassium 1862.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 13.3%

Carbs: 37.4%