1/1 Photo of Southwest Black Bean and Corn Enchiladas
I Cook Therefore I Am's Note:
I searched and searched for a black bean enchilada recipe that sounded good to me and couldn't find one so I made one up. A few pointers with this recipe it's really easy and you can change it to your tastes. We like to top these with lettuce, tomatoes, green onions, cilantro, guacamole, sour cream, and shoot just about anything else in the fridge that sounds good. Use your favorite salsa, use more or less sour cream, leave the corn, add more bell pepper, really it's up to your but we really really liked these. Hope you do too!
My Private Note
Units: US | Metric
- 29.58 ml oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 garlic clove, minced
- 425.24 g can black beans, drained and rinsed
- 118.29 ml salsa (your favorite)
- 118.29 ml corn kernel (frozen, fresh, or canned)
- 78.07 ml sour cream
- 4.92 ml cumin
- 2.46 ml Mexican oregano
- 6 eight inch tortillas (corn or flour)
- 946.36 ml enchilada sauce (I recommend Red Velvet Enchilada Sauce, but use your favorite recipe, or just use canned)
- cheddar cheese, shredded (as much as makes you happy!)
- 1Heat oil in a pan until it shimmers.
- 2Add the onion and bell pepper and cook for about thirty seconds.
- 3Add the garlic, cumin and mexican oregano and cook until the onions and peppers are really soft.
- 4Add the salsa and black beans and cook until heated through.
- 5Using a potato masher, roughly mash the black beans so that some are broken and some are whole.
- 6Add the corn and cook until heated through.
- 7Stir in the sour cream.
- 8Spray a 9 X 13" casserole pan with cooking spray.
- 9Spread about a 1/2 cup of the enchilada sauce over the bottom of the casserole dish.
- 10Spoon the black bean mixture evenly in the center of the tortillas.
- 11Roll the tortillas up leaving the ends open, and place them seem down in the casserole dish. When I made this I got 6 pretty well stuffed tortillas and it almost totally filled my baking pan.
- 12Pour the rest of the enchilada sauce over the enchiladas, and use more or less to suit your liking.
- 13Cooking times vary. If you make this dish ahead of time and put it in the fridge and it cools down all the way I cover it with foil and put it in a 350 degree oven for 30 minutes, and then uncover it and sprinkle the cheese all over it and return it to the oven for another 15 minutes or until it's bubbling and heated through. If you make the bean mixture and stuff the tortillas immediately you won't have to bake it for as long, 10 minutes at 350 degrees uncovered and then sprinkle the cheese over and bake for another 10 minutes and that should do it. Since everything has already been cooked the key here is just getting it heated through.
- 14Serve topped with your favorite enchilada toppings.
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Nutritional Facts for Southwest Black Bean and Corn Enchiladas
Serving Size: 1 (380 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 686.9
- Calories from Fat 177
- Total Fat 19.7 g
- Saturated Fat 5.2 g
- Cholesterol 9.9 mg
- Sodium 2963.1 mg
- Total Carbohydrate 107.3 g
- Dietary Fiber 16.6 g
- Sugars 21.7 g
- Protein 22.3 g