Black Bean & Corn Enchiladas Recipe

Name: Black Bean & Corn Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp butter; 1 1/2 cup onion, chopped; 1 (15-ounce) can black beans, rinsed and drained; 1 box frozen corn (defrosted); 1-4oz cans chopped green chiles; 2 tsp cumin powder; 1-2 tsp Mexican Spice Blend; 2 TBSP all-purpose flour; 1.5 cups vegetable broth; 3 TBSP sour cream; 3/4 cup bottled salsa; 12 flour tortillas; 1 1/2 cups enchilada sauce ( 2 small cans); 2 cups shredded Monterey Jack cheese

Servings: persons

1 Tbsp butter
1 1/2 cup onion, chopped
1 (15-ounce) can black beans, rinsed and drained
1 box frozen corn (defrosted)
1-4oz cans chopped green chiles
2 tsp cumin powder
1-2 tsp Mexican Spice Blend
2 TBSP all-purpose flour
1.5 cups vegetable broth
3 TBSP sour cream
3/4 cup bottled salsa
12 flour tortillas
1 1/2 cups enchilada sauce ( 2 small cans)
2 cups shredded Monterey Jack cheese

1
- Saute onion & butter until tender.
2
- Add flour & cook until smooth
3
- Add veggie broth & cook over med heat until smooth
4
- Add beans, corn, chilis and spices
5
- Cook about 2 minutes
6
- Stir in sour cream & cook another minute
7
- May need 2 (9 x 13 ) pans
8
- Pour some enchilada sauce on bottom of pan
9
- Fill each tortilla with 1/4 cup of mixture and roll
10
- Cook at 350F for 20-25 minutes
11
- Add cheese 10 minutes into cooking
12
- Done when cheese bubbling and melted

1499

kcal

Calories

Fat

256

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 Tbsp butter, 1 1/2 cup onion, chopped, 1 (15-ounce) can black beans, rinsed and drained, 1 box frozen corn (defrosted), and more.

Yes, Black Bean & Corn Enchiladas falls under the Soups & Stews 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.

Black Bean & Corn Enchiladas

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