Chili-Cheese Black Bean Enchiladas

Very tasty,easy recipe. I used Beyond Meat Beefy crubmles for a gluten free,soy free alternative. Would definitely make again.

Really delicious! The whole family loved it! We added chicken for a little more substance. Highly recommend!

Very tasty and pretty easy -- well worth your time! Doubling spices is optional, I think, based on what salsa you are using. I doubled the spices and didn't regret it. I also used reduced-fat cream cheese (Neufchatel) instead of fat free (where do you even find such a thing?) and full-fat extra sharp cheddar since I couldn't find reduced fat extra sharp. It was super creamy and rich. Next time I think I will use 50% reduced fat cheese from Cabot to lower the calorie count and see if not using "extra sharp" makes any difference. Used Morningstar soy crumbles this time and that worked fine, but the texture is a little weird. Next time I will try Quorn even though it's a bit more expensive, as I've loved their products before.

Delicious. My meat-loving bf says these are his favorite enchiladas (and yes, he knows about the soy crumbles). I usually double the spices and also mix some extra salsa with the enchilada sauce so there's enough to really coat everything. We like to top with some shredded lettuce and a dollop of sour cream.

This was great. We made this for dinner the other night & my in-laws ended up staying for dinner. It was my recipe pick & my husband wasn't too excited about it, but everyone loved it & none of us are vegetarians. We will definitely have this again & I'm happy to have such a great recipe on hand for our friends who are vegetarians. This recipe was a very pleasant surprise. We made no modifications.

Very tasty! I used 1/2 lb ground beef instead of the soy crumbles and used a 15 oz can of enchilada sauce. My husband said definitely make again!

I had to use Morningstar Farms Chic Patties cut up in place of the soy crumbles. We loved the recipe! Absolutely a keeper.

I've been making these for years pretty much exactly as written- have subbed 1/2 ground meat or turkey sometimes, or added different spices- but they are always good!

Delicious, great flavor, easy to prepare. An all around great recipe! I did have to use the new Philadelphia "cooking cream" because I didn't have plain cream cheese on hand. Still turned out great though.

Everyone in my family loves this - I started making it for my one year old, and she still loves it a year later. I use rely on a few specific pantry staples to make it: Kuner's chili beans for the black beans (drained, not rinsed), peach mango salsa adds sweetness, and Rick Bayless Classic Red Enchilada sauce is perfect for the dish. I also sub ground buffalo for the soy crumbles, so its not vegetarian, but still low fat.

Unbelievable...I made this for my husband and two girls - age 5 and 2.5. They loved them and had NO IDEA that it was meatless! Will definitely sneak in again. I can't wait to try other recipes with Morningstar Farms soy crumbles. Great consistency.

Very good!! I made the following revisions: used 2 large chicken breasts in place of the soy, baked in EVOO, tony chacheres seasoning, salt/pepper at 400 for 30 mins then shredded. Added 1/2 packet taco seasoning with 1/2 c. water (per other reviews) in place of the spices. I also just did the tortillas in layers, 6 on bottom, 6 on top. Very good, a go to recipe for enchilada cravings!

So good and so easy! My husband loves these and they make great leftovers too. We aren't into the soy thing, but substituted some chicken instead and it's awesome.

I made this recipe as written except for substituting the CL Enchilada Sauce recipe [ May 2007] which I had in the freezer. It is a wonderful sauce to make with garden tomatoes and freeze. My husband and son wouldn't keep from taste testing. Dispite them, I had some filling left over and made it into a microwave heated dip with tortilla chips. This gave me a whole new way to use the recipe. My biggest problem is finding a way to roll the tortillas without cracking them. Once I figure that out this will be a fun dish for guests

Pretty good and probably a crowd pleaser. Soy crumbles are hard to find where I live now so I just used a pound of ground turkey. Because of this I put at least double the oregano, cumin and chili powder (I eyeball it so it could have been even more) as well as salt, pepper, chipotle pepper dry seasoning, and smoked paprika. Used On the Border brand salsa and Old El Paso red enchilada sauce. I prefer the doughy chewiness you get from flour tortillas in homemade enchiladas so I used flour instead of corn. My casserole pan is bigger than the one in the recipe so I used about 1 1/2 cans of enchilada sauce. Also I sliced up onions in strips and put them on top of the rolled enchiladas, put the tray in as the oven heated and then added cheese on top for the last 15 minutes of cook time. It had a little kick after each bite, but if you like spicy food it was nothing.

I used some taco seasoning packet mixed with water instead of the spices; whole wheat tortillas (the large ones) and it made 6 large enchilladas in the 9x13 disposable pan I used to bring dinner to a friend (and two extras that I put in the fridge for us). A great recipe.

These are fabulous, and really easy. I made some changes: Quorn crumbles instead of soy (flavor's FAR superior), low fat chive and onion cream cheese and more of it than called for, almost two cans of enchilada sauce, and omitted the salsa in favor of several tablespoons of home made chili powder (Alton Brown's recipe), plus extra cumin. Absolutely delicious, and this recipe is very easy to adapt to your own tastes. Even better for lunch the next day.

This was so yummy!!My fiancee and I loved it.I added corn in place of the soy crumbles, a whole jar of homemade salsa, and fresh cilantro.Also, I sprinkled fresh chopped cilantro and green onion on top of the enchiladas.It had so much flavor!I will definitely be making this again soon.

We really love this recipe. I substitute chicken breasts I have cooked in salsa in the crockpot for 4 hours for the tofu and use whole wheat flour tortillas. This is a hit with everyone and have used it for casual guests. This is now a staple recipe in their house too!

Love these enchiladas! I wish I would have tried them sooner. Made them exactly as written except I used full fat cream cheese and a slightly bigger can of enchilada sauce. Perfect for an easy dinner, or a party. Wondering if I can make a huge batch and freeze? If so could I bake after removing from the freezer?

I made this recipe exactly as written, and my husband and I thought it was excellent. We are not vegetarians, but we are trying to cut back on meat. This was a very filling and delicious meal. The veggie crumbles resemble ground beef, but they break down a little more and are a bit chewier. They gave a great texture to the enchiladas.

I've probably made this 30 times since the recipe came out - an excellent vegetarian meal. I use red onion and double it, 4 cloves of garlic and more spices. I also skip the cheese inside and just add it to the top. One of my all time favorite CL recipes!

Absolutely delish and well worth the effort (it takes practice rolling them up!). My first intro to soy crumbles and I love them. So meaty, rich, cheesey and just plain gooooooood. This is now in my regular repetoire and will definitely be used for company.

This is a great dish for a quick dinner during the week. I substituted the soy crumbles with shredded rotisserie chicken (about 1.5 cups) and it turned out really good! My boyfriend wants me to add this to the dinner rotation.

These are wonderful enchiladas: they satisfy my enchilada craving and are very filling. I was pleased that all the spicy flavors mask the soy "meat" taste (though my boyfriend didn't think so). A few changes: I used only ~1/3 cup smooth-style salsa. 1/2 cup cream cheese in the filling, and used the cheddar cheese as a topping ONLY. Also I made my own red enchilada sauce!

so so so yummy!!! easy to throw together, even though it takes a little time. will definitely make again!