Vegetarian Bean Enchiladas

• 1 green bell pepper, diced
• 2 tablespoons olive oil
• 8 ounces cream cheese
• 1 lb vegetarian refried beans
• 15 ounces canned red kidney beans or 15 ounces canned black beans
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 cup salsa, divided
• 12 flour tortillas
• 1 cup shredded cheese
• 1/4 cup heavy cream

1. To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often.
2. Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa. Heat through. Filling will be very soupy. You may want to let it cool to thicken before filling tortillas.
3. Grease 9x13 baking pan. Place 1/3-1/2 cup of filling in each tortilla. Tuck ends of tortilla in, and roll up. Place side by side in baking pan.
4. Heat cheese and cream in a saucepan until melted and creamy. Pour over enchiladas. Top each enchilada with a spoonful of remaining salsa.
5. Bake at 400u0b0F for 30 minutes. Allow to cool at least 10 minutes or filling will be too hot and runny,.

green bell pepper, olive oil, cream cheese, vegetarian refried beans, red kidney beans, cumin, chili powder, salt, salsa, flour tortillas, shredded cheese, heavy cream

Taken from www.food.com/recipe/vegetarian-bean-enchiladas-353070 (may not work)