Jeannie's Vegetarian Enchiladas

By Jeannie Jyurovat

4.33 / 5

40min

18min

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2 tablespoons vegetable oil
2 bunches green onions coarsely chopped, divided
1 large red bell pepper seeded and chopped
3 cloves garlic diced
1 large tomato chopped
½ cup sliced black olives
2 jalapeno peppers seeded and diced
2 cups drained canned black beans
1 ½ cups cooked white rice
1 (8 ounce) package cream cheese softened
1 ½ cups shredded Cheddar cheese divided
½ cup chopped fresh cilantro
½ lime juiced
1 dash hot sauce such as Tabasco®, or to taste
2 (8 ounce) cans enchilada sauce
8 (10 inch) flour tortillas
½ cup sour cream or to taste