Chili-Black Bean Enchiladas

Dana Ramsey


I love spicy foods and was craving them over the weekend. Since I am on a low cholesterol diet I decided to make it heart healthy and this is what I came up with. This recipe can be done in two ways, wrapped in the traditional style or made into a lasagna. My first attempt was to do the traditional but my tortilla shells that I had in my frig just would not cooperate so I turned my meal into a lasagna. It was so good and honestly could not tell that it was heart friendly. Had lots of flavor.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • 1 small
    onion, chopped (about a half a cup)
  • 1 tsp
    ground cumin
  • 1 tsp
    chili powder
  • 1/2 tsp
    dried oregano
  • 2
    garlic cloves, minced
  • 1 can(s)
    black beans, drain and rinse well
  • 1
    bag of morningstar farms frozen soy crumbles
  • 1 pt
    salsa (i used my own because it has corn and extra beans and stuff in it)
  • 3 oz
    of fat free cream cheese, soften
  • 1 c
    reduced fat extra sharp cheddar cheese
  • 12
    corn tortillas
  • 1 can(s)
    enchilada sauce

How to Make Chili-Black Bean Enchiladas


  1. Spray a cast iron skillet or regular non-stick skillet with cooking spray and saute your onions until tender, add the spices and herb, garlic, beans and the crumbles, cook for an additional 3 minutes stirring occasionally.
  2. Next stir in your salsa and cook for another 2 minutes. Remove from heat and the cream cheese and add 1/2 of the cheddar cheese; stir until cheese is melted.
  3. Warm up the tortillas in the microwave for about 1 to 2 minutes with a wet paper-towel on top. Remove and set aside.
  4. For the lasagna version: In a 13 x 9 baking dish coated first with cooking spray spread some of the enchilada sauce, next layer your tortilla shells, top with black bean mixture, drizzle some of the enchilada sauce and repeat until you use up all the ingredients. Top with the remaining cheese. Bake in a preheated oven at 350° for 20 minutes.
  5. The traditional enchilada: In a 13 x 9 baking dish coated first with cooking spray, spread some of the enchilada sauce. Spoon some of the black bean mixture down the center of each tortilla and roll up. Arrange them, seam side down, in your baking dish. Pour the remaining enchilada sauce evenly over them and sprinkle with the remaining cheese. Bake in a preheated oven at 350° for 20 minutes.
  6. Toppings: chopped lettuce, sliced jalapeno peppers, sliced black olives, more salsa, or sour cream. Your choice.
  7. Note: The Morning Star Crumbles were really good and my husband thought it was just lean meat! It is a great way to substitute meat for a lower cholesterol dish. We still like our regular meat but using the crumbles gives us a healthy option.

Printable Recipe Card

About Chili-Black Bean Enchiladas

Course/Dish: Bean Soups
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy Healthy
Hashtag: #easy

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