Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield
6 servings (serving size: 2 enchiladas)

Cream cheese binds the filling and gives it a silky consistency. Look for red enchilada sauce in the Mexican food section of your supermarket. If you're unable to find soy crumbles, chop thawed veggie burgers to use in their place.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 2 minutes, stirring mixture frequently.

Step 3

Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.

Step 4

Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.

Ratings & Reviews

TracyK97's Review

GinaLee
August 04, 2014
Very tasty,easy recipe. I used Beyond Meat Beefy crubmles for a gluten free,soy free alternative. Would definitely make again.

Reg1003's Review

drm0426
January 08, 2014
Really delicious! The whole family loved it! We added chicken for a little more substance. Highly recommend!

brighteyes8's Review

TracyK97
October 10, 2013
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.

sukeedog's Review

Nydiva
May 10, 2013
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.

falljunelaker's Review

cjmelt76
April 08, 2013
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.

Kimc1967's Review

carlybarley7
February 02, 2013
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!

GinaLee's Review

falljunelaker
January 30, 2013
I had to use Morningstar Farms Chic Patties cut up in place of the soy crumbles. We loved the recipe! Absolutely a keeper.

cookinla's Review

SeattleKelleys
September 20, 2012
N/A

ColeMT's Review

robertataylor
July 22, 2012
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!

mbarta3's Review

Kimc1967
April 09, 2012
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.