When I cook a meal with meat, I usually cook a vegetarian version for the two vegetarians in our household as well. I made the Black bean Chipotle Enchiladas the same night I made the Green Chilies Chicken Enchiladas. I would make these again as they were very tasty with just a hint of smoky flavor. You could also add a little bit of corn to this recipe for more veggie power! I was also able to utilize several pantry items for this recipe including cream cheese, black beans, and green enchilada sauce as part of our 2013 Pantry Challenge.
This recipe was part of the Del Monte Southwestern Tomato Kick-off Sweepstakes using the new Del Monte Petite Cut Diced Tomatoes with Chipotle Chilies. I use diced tomatoes in a ton of recipe and I love the convenience of these new Petite Cut Diced Tomatoes which pack huge flavor. Check out more recipe ideas on the Del Monte Pinterest board.
To get started with the Del Monte Southwestern Tomato Kick-off Sweepstakes, you will need to be a member of Pinterest. Then you will need to create a Pin Board with the Title ” Del Monte® Southwestern Tomato Kick-Off.” Repin at least two recipes from the Del Monte Pinterest Board and at least two other football entertaining ideas. Then register your pin board to the Del Monte page from now until February 15, 2013 to be entered. There are great prizes including a Sony 55″ LED TV, Bose home theater system, and Sony Blu-ray player! Wow! See the official rules here.
Stay tuned for a great giveaway where you can win your own prize pack!
Here’s my delicious recipe using the new diced tomatoes:
Note: I used a couple of corn tortillas and a couple of flour tortillas. I personally liked the corn tortillas better but I thought they were breaking when I was putting them together and they didn’t look as pretty so I finished up with flour tortillas. It didn’t really matter as they all oozed out after cooking anyway…so go for the corn tortillas if you prefer!Print
- 1 package cream cheese
- 1 can Del Monte® Petite Cut® Diced Tomatoes with Chipotle Chilies
- 1 can black beans, drained, rinsed
- 1 cup cheese, divided
- 1 can green enchilada sauce
- tortillas (flour or corn)
- optional: green onions, sour cream, lettuce
- On low heat, combine all ingredients unless the cream cheese is creamy.
- Remove from heat.
- Add half of cheese.
- Add about 1/2 cup mixture to each tortilla. Roll and place in pan.
- Top with enchilada sauce. Make sure that the sauce hits every bit of tortilla.
- Sprinkle with remaining cheese and green onions.
- Cook at 350 degrees for around 20 minutes or until bubbly.
**The Del Monte products, information and two gift packs have been provided by Del Monte. Ingredients were provided by Del Monte for this post. Opinions, recipes, and ideas are my own. See more on full disclosure policy.