Black Bean Enchiladas

Creating meatless meals that everyone likes is sometimes a challenge. These enchiladas call for a meat substitute we tried for the first time.

serves 6 to 8


  • 1 tablespoon canolive oil, or other cooking oil
  • 1/2 cup chopped onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 2 garlic cloves, minced
  • 1 15-ounce can black beans, rinsed and drained
  • 1 12-ounce bag frozen soy crumbles (or use 2 cups of the crumbled or cooked meat of your choice)
  • 3/4 cup bottled salsa
  • 1/3 cup (3 ounces) cream cheese, softened
  • 1 cup (4 ounces) shredded extra sharp cheddar cheese, divided
  • 12 6-inch corn tortillas
  • 1 10-ounce can enchilada sauce


Preheat oven to 350 degrees. Grease a 9 x 13-inch pan.

Heat a large nonstick skillet over medium-high heat. Add onion, and sauté 4 minutes or until they start to become translucent. Stir in cumin, oregano, chili powder, garlic, beans and soy crumbles. Cook to heat through, 3 to 4 minutes, stirring mixture frequently. Stir in salsa, and cook briefly until heated through. Remove mixture from heat, and add cream cheese. Stir until incorporated. Mix in half the cheddar cheese and set aside.

Warm tortillas according to package directions. Spread a small amount of enchilada sauce over the bottom of the pan, just enough to barely coat. Spoon about 1/3 cup of the black bean mixture down the center of each tortilla. Roll up and arrange enchiladas, seam side down, in the dish. Pour remaining enchilada sauce evenly over the enchiladas, and sprinkle with remaining cheddar. Bake for 20 to 25 minutes, or until thoroughly heated. Great served with a crisp green salad, or a mixed citrus fruit salad.



Food staging is a whole industry in and of itself. Those gorgeous shots of finished food items in magazines may not even be edible! To make a smoothie last long enough to complete an infomercial, it must be made of something that will maintain the look and color of the finished product. Real ingredients will get warm and begin to separate quickly under the lights. 3 cheers for KCTS and and all you do in supporting home cooks and home photography of their products, and more importantly for keeping this part of 'public' in public TV!


Really tasty. I added some leftover green chilis and used chicken also bc was leftover. I used low fat cream cheese. Was delicious. Thank you for the healthy recipe.


RE the pic comment: I thought the dish in the photo looked really appetizing! And haven't had a negative thought about any of the other recipe pictures either, so kudos to the amateur photogs.

One thing I do wish is that the photos were a bit smaller, if possible? I like to copy and paste them along with the recipe into my computerized collection, and they always come through really large.

Thanks to KCTS for satisfying a lot of foodie interest over the years!


Hello Judith,

If the photos are too large for you, any basic photo-editing software (such as MS Paint, iPhoto, or Adobe Photoshop) can be used to resize them. There are even some websites where you can edit photos online for free, including Google+.

Hope this helps!

KCTS 9 Staff


We made this a double recipe tonight with green chile enchilada sauce and substituted the cream cheese with plain Greek yogurt. We also subsituted the tofu with ground turkey and left out the salsa. This is going to go into our goto recipe box for potluck functions. Thank you KCTS!
p.s. the next time we make this I think I will whip up some homemade pico de gallo in place of the salsa.


Your substitutions sound great! Thanks for trying the recipe!


F.Y.I......Typo on ingredients list...

1 tablespoon canolive oil, or other cooking oil


Canolive oil is a blend of canola and olive oil. Several brands are available ready to go, you can make your own (about half and half of each), or just use any light cooking oil.


I think the enchiladas look delicious and can hardly wait for Sunday to try them!


that picture of the black bean enchilada looks so need to get a better picture of the food in the recipes....all the photos are so unprofessional. I would never attempt any of them just because of the way they look!


Hello Guest,

We do not have the budget for a professional photographer, so all our food photos are either viewer-submitted or taken by anyone in the station who knows how to use a camera. If you think we deserve more funding, by all means, donate and help us out! ;)

KCTS 9 Staff


I am already and donor and your comment and your comment was rude....I may reconsider further contributions to kcts


Hello Guest,

I apologize if you didn't like my joke. I was merely trying to explain why the photos look unprofessional -- because we don't have a professional photographer. Frankly, I was a bit offended at the insult to our photo quality. We're doing the best we can.

All the best,

KCTS 9 Staff


I would rather have something real rather than photo shopped. The photo is not that bad. I think the sides could be arranged better to show off the dish.

05/05/13, does that mean fast food establishments like McD's, BK &/or Taco B with their multi million dollar advertising/photo shopping budgets really reaches out and hooks you before the unintelligible ingredients list ever crosses an ever discerning screening.

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