Description
Delicious and hearty black bean enchiladas filled with corn and topped with cheese, perfect for a comforting meal.
Ingredients
Scale
- 2 cans (15-ounces each) black beans, rinsed thoroughly and drained
- 1 to 2 cups corn (frozen, canned, or fresh)
- 2 cans (10-ounce each) red enchilada sauce
- 10–12 corn tortillas (6-inch)
- About 2 cups shredded Monterey Jack, mild cheddar, or a Mexican blend cheese
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional but recommended)
- Fresh cilantro (optional)
- Sour cream or Greek yogurt (optional)
- Diced avocado or guacamole (optional)
- A squeeze of lime (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and pour about 1/2 cup of enchilada sauce into the bottom, spreading it evenly.
- In a large skillet or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat. Add the diced onion and bell pepper, sautéing for 5-7 minutes until softened. Stir in the minced garlic, cumin, chili powder, and smoked paprika, cooking for another minute until fragrant.
- Add the rinsed and drained black beans and corn to the skillet with the sautéed vegetables. Pour in about 1/2 cup of enchilada sauce and stir everything together. Bring the mixture to a gentle simmer and cook for 2-3 minutes. Remove from heat and stir in about 1/4 cup of shredded cheese if desired.
- Warm the tortillas using one of the following methods: microwave by stacking them on a plate covered with a damp paper towel for 20-30 seconds, heat in a dry skillet for about 15-20 seconds per side, or wrap in foil and warm in the oven for 10-15 minutes.
- Take one warm tortilla and spoon about 1/3 to 1/2 cup of the black bean and corn filling down the center. Roll the tortilla tightly and place it seam-down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle the remaining shredded cheese generously over the top.
- Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and slightly browned.
- Carefully remove the baking dish from the oven and let the enchiladas rest for 5-10 minutes before serving. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, diced avocado or guacamole, and a squeeze of fresh lime juice.
Notes
- Make sure to rinse the black beans thoroughly to remove excess sodium.
- You can customize the cheese blend or use vegan cheese for a dairy-free option.
- These enchiladas also freeze well; just bake them for longer after thawing.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg