Meatless Monday Recipe | Black Bean and Cream Cheese Enchiladas


Not only is this meal a meatless meal, but it’s also a stockpile meal.  Both are great ways to save money on groceries.

The one thing you have to be when cooking from your stockpile is flexible.  By that I mean willing to adapt a recipe to what you have on hand.  You might find a recipe that sounds delicious only to find you don’t have one or two of the exact ingredients, but do have things you could substitute.

That’s exactly what I did in today’s Meatless Monday recipe of Black Bean and Cream Cheese Enchiladas.  I checked out the cookbook Simply Satisfying by Jeanne Lemlin from the library on my last checkout and this recipe sounded delicious.    Not having canned chilis, jalepeno peppers or 3 hours to soak beans did not deter me.

To compensate for the chilis and jalepenos I used Green Pepper Sauce and revved up the spice by using 1/2 Chipotle Cheese.  To replace the dried beans, I used canned beans.  I tried a trick that I will definitely be using in the future.  It infused the canned beans with flavor.

As I mentioned above, the original recipe called for cooking your own beans and after soaking them you were to cook them with onion, garlic, oregano, cumin and bay leaves to flavor them.  I decided to try infusing the canned beans with the same taste and it worked.


My New Canned Bean Trick

I just placed my beans with the spices in a pot and added the spices and bay leaf.  I then turned the heat to low and let it simmer for 30 minutes.  I took out the bay leaf and drained the majority of the liquid.  I poured the beans back in the pot and mashed them up a bit.

The trick definitely added some great flavor and gave the meal an extra layer of flavor.

This recipe has quite a few ingredients, but they are all very frugal with a majority of the items from Aldi.  Those that I didn’t get at Aldi, I picked up with coupons for a great deal.



  • 2 cans black beans – $1.20
  • Onion Powder
  • Garlic Powder
  • Dried Oregano
  • Ground Cumin
  • Bay Leaf
  • Salt
  • Olive Oil
  • 2 medium Onions
  • Minced Garlic
  • 28 ounce can petite diced tomatoes – 22 cents at GIant Eagle during stock-up
  • 3/4 can tomato paste – had this for a while, but think I got it for 50 cents
  • 1 can enchilada sauce – $1
  • Tabasco Green Pepper Sauce – Free
  • Tortillas – $1.19
  • Cream Cheese – 89 cents
  • Shredded Cheese – I used cheddar and Smoky Chipotle since it’s what I had on hand.  I bought both blocks for 50 cents each with this GIant Eagle deal, since I used Half of each, my total was 50 cents

That made the total cost $5.83 including 45 cents for spices.  Since it fed 7 people the meal was less than $1 per person.


While the dish took a bit of time to prepare, it is something that could easily be broken into parts and stored.  The beans and sauce can be prepared 24 hours in advance and you can even prepare the whole dish and wait two hours to cook it.  This is according to the recipe in the cookbook.  I actually broke it into segments since I was running back and forth picking up kids at school and helping them with homework.

Meatless Monday Recipe | Black Bean and Cream Cheese Enchiladas
Prep time
Cook time
Total time
Frugal meatless stockpile meal with layers of flavor - Black Bean and Cream Cheese Enchiladas
Recipe type: Meatless
Cuisine: Mexican
Serves: 8
Bean Infusion
  • 2 cans black beans
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1tsp ground cumin
  • 1 bay leaf
  • ½ tsp salt
Sauce Ingredients
  • Olive Oil to coat bottom of pan
  • 2 medium onions, diced
  • 2 spoons minced garlic
  • 28 cans diced petite tomatoes
  • ¾ cup tomato paste
  • 1 cup enchilada sauce
  • 7 drops Tabasco Green Pepper sauce
Remaining ingredients
  • 8 tortillas
  • 1 block cream cheese (cut into 8 slices)
  • 1 block cheese - I used ½ cheddar and ½ Chipotle
  1. To infuse favor into the beans, Pour both cans into sauce pan. Do not rinse. Stir in spices and bay leaf. Turn on low and simmer, stirring occasionally for about ½ hour. Drain out majority of liquid. Pour back into the pot and mash.
  2. For Sauce, heat the olive oil and add onions and garlic. Cook over medium heat until tender. Be sure to stir often. Add in tomatoes (including juice), and remaining sauce ingredients. Cook for 5 minutes until it begins to thicken a bit. You an do this while you infuse the beans.
  3. Black-Bean-Cream-Cheese-Enchiladas-Steps
Assembling Instructions
  1. Preheat your oven to 350 and assemble the enchiladas.
  2. Coat bottom of a 9x11 cooking dish with thin layer of sauce
  3. Place 2 tsp of bean mixture on tortilla. Take 1 slice of cream cheese and break into 3 pieces and place on top of beans. Roll and place seamed side down in the pan.
  4. When all 8 tortillas are wrapped. Spread sauce over the top equally.
  5. Sprinkle with cheese
  6. Cook for 25 minutes

The meal got rave reviews from the kids.  They all loved the cream cheese in the enchiladas.  For me the sauce was a bit too spicey so I think I’ll using fewer drops of pepper sauce next time.

You can find more tasty Meatless Monday meals here.

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