Black Bean Corn Enchiladas
Cheesy, juicy and delicious! Black bean, corn and salsa are a flavorful combination, melted cheese inside and outside adds extra oozy cheesiness.
Yield
10 servingsPrep
15 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon |
canola oil
or other vegetable oil |
|
| 1 ¼ | teaspoons |
cumin
ground |
|
| 1 | cup |
corn
fresh or frozen, thawed |
|
| 1 | cup |
salsa
chunk |
*
|
| 15 | ounces |
black beans
rinsed and drained, 1 can |
|
| 2 | cups |
monterey jack cheese
shredded |
|
| 10 |
corn tortillas (6-inch)
|
*
|
|
| 10 | ounces |
enchilada sauce
1 can |
|
|
avocados
diced, optional |
*
|
||
|
black olives
chopped, optional |
*
|
||
|
sour cream, light
optional |
* | ||
|
cilantro
chopped, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 15 | ml |
canola oil
or other vegetable oil |
|
| 6.3 | ml |
cumin
ground |
|
| 237 | ml |
corn
fresh or frozen, thawed |
|
| 237 | ml |
salsa
chunk |
*
|
| 433.5 | ml/g |
black beans
rinsed and drained, 1 can |
|
| 473 | ml |
monterey jack cheese
shredded |
|
| 1E+1 | each |
corn tortillas (6-inch)
|
*
|
| 289 | ml/g |
enchilada sauce
1 can |
|
| 1 | x |
avocados
diced, optional |
*
|
| 1 | x |
black olives
chopped, optional |
*
|
| 1 | x |
sour cream, light
optional |
* |
| 1 | x |
cilantro
chopped, optional |
*
|
Directions
Preheat oven to 350°F.
Coat a 11x7-inch (2-quart) baking dish with cooking spray.
Heat oil over medium heat in a large non-skillet.
Add onion and cumin, cook and stir often until onion is tender, about 5 minutes.
Then stir in corn, salsa, beans and 1 cup of the cheese.
Remove from heat.
On a microwavable plate, stack the tortillas and cover with the paper towel, on High 1 minute.
Spread evenly ¼ cup bean mixture in the center of each tortilla.
Roll up tightly, and arrange seam sides down in prepared baking dish, spoon the remaining bean mixture on top.
Pour enchilada sauce over the enchiladas, spreading evenly to coat all tortillas. Sprinkle with the remaining 1 cup of cheese.
Bake until cheese is melted and sauce is bubbly around edges, about 28 minutes.
Garnish with remaining ingredients if desire.
Serve warm.
