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 cup onions chopped; 1 tablespoon canola oil or other vegetable oil; 1 1/4 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 each corn tortillas (6-inch); 10 ounces 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

Servings: persons

1 cup onions chopped
1 tablespoon canola oil or other vegetable oil
1 1/4 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 each corn tortillas (6-inch)
10 ounces 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

1
Preheat oven to 350F.
2
Coat a 11x7-inch (2-quart) baking dish with cooking spray.
3
Heat oil over medium heat in a large non-skillet.
4
Add onion and cumin, cook and stir often until onion is tender, about 5 minutes.
5
Then stir in corn, salsa, beans and 1 cup of the cheese.
6
Remove from heat.
7
On a microwavable plate, stack the tortillas and cover with the paper towel, on High 1 minute.
8
Spread evenly 1/4 cup bean mixture in the center of each tortilla.
9
Roll up tightly, and arrange seam sides down in prepared baking dish, spoon the remaining bean mixture on top.
10
Pour enchilada sauce over the enchiladas, spreading evenly to coat all tortillas.
11
Sprinkle with the remaining 1 cup of cheese.
12
Bake until cheese is melted and sauce is bubbly around edges, about 28 minutes.
13
Garnish with remaining ingredients if desire.
14
Serve warm.

751

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 1 cup onions chopped, 1 tablespoon canola oil or other vegetable oil, 1 1/4 teaspoons cumin ground, 1 cup corn fresh or frozen, thawed, and more.

Yes, Black Bean Corn Enchiladas falls under the Snacks & Appetizers 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 Corn Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions