Vegetarian Black Bean Enchiladas

Ingredients

• 1 cup avocado chopped
• 14.3 ounce vegetarian refried black beans canned
• 4 ounce chiles green canned undrained
• 1 cup corn kernels thawed
• 4 ounce cream cheese softened
• 6  flour tortillas 
• 1 cup cilantro leaves fresh loosely packed chopped
• 2 cloves garlic peeled
• 1 teaspoon ground cumin 
• 6 servings salt and ground pepper black to taste
• 0.5  juice of lime juiced
• 2 tablespoons olive oil 
• 1  onion chopped
• 2 teaspoons oregano dried
• 1 small bell pepper red chopped
• 0.5 cup tomato salsa 
• 2 cups cheddar cheese shredded divided
• 0.5 cup cup heavy whipping cream sour to taste
• 0.5 cup tomato sauce 
• 1 cup tomatoes chopped
• 0.5 cup vegetable broth 

Equipment

• food processor
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes.
3. Remove from heat.
4. Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses.
5. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
6. Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese.
7. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
8. Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
9. Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes.
10. Garnish with avocado, tomatoes, and sour cream.