Sonoran Black Bean & Corn Enchiladas

Total Time
1hr
Prep 30 mins
Cook 30 mins

To make this dish completely vegetarian, use soy based cheese and sour cream substitutes. I believe white corn is less likely to have GM contamination, so that's what I use. This very mild. Add jalapenos or use a spicy enchilada sauce if you enjoy spicy food. Serve with Spanish rice and a tossed green salad.

Ingredients Nutrition

Directions

  1. Using cooking spray, spray the bottom of 2 8" or 9" cake pans. Preheat oven to 350°F.
  2. Drain black beans and corn.
  3. Saute the onions and garlic in the oil on medium heat. (If you are adding hot peppers, add them here) When soft and translucent, add the corn, beans, tomato sauce, salt and cumin. Stir to combine, and allow to heat through.
  4. When bean mixture is hot through, prepare the enchiladas:.
  5. Pour the enchilada sauce onto a plate or soup plate. Dip a tortilla into the sauce, making sure to coat both sides of the tortilla.
  6. Lay the first tortilla in one of the pans and spoon about 1/6 of the bean mixture on it.
  7. Sprinkle 1/8 of the cheese over the filling. Dip another tortilla in the sauce, lay it over the first tortilla and add bean mixture and cheese as before. Continue with the third tortilla. The last tortilla on each stack does not get bean mixture, only cheese. Make two stacks of 4 tortillas each.
  8. Gently spoon the remainder of the enchilada sauce over the tortillas.
  9. Bake at 350°F for 20-30 minutes, until hot through and cheese is melted. Serve immediately, with sour cream on the side.
Most Helpful

Quite yummy! I appreciated its mildness, as I am a spice weenie.

Laura Meehan November 23, 2009

YUMMY! I made this as directed and it was tasty, nice and filling! I used homemade thick enchilada sauce. Made for Spring PAC '08.

Engrossed April 26, 2008

Very good! I used frozen Shoepeg corn, homemade tortillas (Corn Tortillas), and Pepper Jack cheese, and baked them in 8-inch springform pans for easier serving. I also sprinkled chopped fresh cilantro over them before serving, which added nice color and flavor, and served with sour cream and salsa. Thanks for sharing your recipe!

GaylaJ March 17, 2007