Black Bean and Corn Enchiladas Recipe

Name: Black Bean and Corn Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15-oz.) cans black beans, rinsed and drained; 2 cups frozen corn; ⅓ cup sliced scallions (white and light green parts); 1 large tomato, chopped; ⅓ cup plus 2 Tbs. chopped cilantro; 1 tsp. dried oregano; 1/2 tsp. ground cumin; Dash of ground chipotle (optional); 20-oz. can low-sodium enchilada sauce; 12 (6-inch) corn tortillas; 1/2 cup shredded cheddar cheese or soy cheese (2 oz.)

Servings: persons

2 (15-oz.) cans black beans, rinsed and drained
2 cups frozen corn
⅓ cup sliced scallions (white and light green parts)
1 large tomato, chopped
⅓ cup plus 2 Tbs. chopped cilantro
1 tsp. dried oregano
1/2 tsp. ground cumin
Dash of ground chipotle (optional)
20-oz. can low-sodium enchilada sauce
12 (6-inch) corn tortillas
1/2 cup shredded cheddar cheese or soy cheese (2 oz.)

1
Preheat oven to 375F.
2
In large nonstick skillet, combine black beans, corn, scallions and tomato.
3
Bring to a simmer over medium-high heat.
4
Add 1/3 cup cilantro, oregano, cumin and chipotle powder.
5
Cook, stirring occasionally, until mixture is slightly thickened, 4 to 5 minutes.
6
Remove from heat.
7
Coat medium baking dish with thin layer of enchilada sauce.
8
Place tortillas in stack on microwavable plate; cover with moist paper towel.
9
Microwave tortillas on high until soft and heated through, about 1 minute.
10
Dip tortillas in enchilada sauce to lightly coat and spread with about 1/4 cup bean mixture.
11
Roll tortillas and place seam side down in baking dish.
12
Spoon any remaining filling over enchiladas and cover with remaining enchilada sauce.
13
Sprinkle with cheese and bake, uncovered, until bubbling, 15 minutes.
14
Sprinkle enchiladas with remaining 2 tablespoons chopped cilantro and serve.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (15-oz.) cans black beans, rinsed and drained, 2 cups frozen corn, ⅓ cup sliced scallions (white and light green parts), 1 large tomato, chopped, and more.

Yes, Black Bean and Corn Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean and Corn Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions