Sonoran Black Bean & Corn Enchiladas Recipe

Name: Sonoran Black Bean & Corn Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can black beans; 1 1 cup frozen corn or 1 cup fresh corn kernels; 1 tablespoon olive oil; 1/2 cup onion, chopped fine; 3 garlic cloves, chopped fine; 1/2 cup tomato sauce; 1/2 teaspoon salt; 1 tablespoon ground cumin; 1 (14 ounce) can enchilada sauce (Old El Paso); 8 (8 inch) corn tortillas, (from 12 ct package (Mission Las Grandes White Corn Tortillas; 2 cups monterey jack cheese, shredded or 2 cups monterey jack pepper cheese; 1/2 cup sour cream

Servings: persons

1 (15 ounce) can black beans
1 1 cup frozen corn or 1 cup fresh corn kernels
1 tablespoon olive oil
1/2 cup onion, chopped fine
3 garlic cloves, chopped fine
1/2 cup tomato sauce
1/2 teaspoon salt
1 tablespoon ground cumin
1 (14 ounce) can enchilada sauce (Old El Paso)
8 (8 inch) corn tortillas, (from 12 ct package (Mission Las Grandes White Corn Tortillas
2 cups monterey jack cheese, shredded or 2 cups monterey jack pepper cheese
1/2 cup sour cream

1
["Using cooking spray, spray the bottom of 2 8"" or 9"" cake pans. Preheat oven to 350u00b0F.", "Drain black beans and corn.", "Saute the onions and garlic in the oil on medium heat. (If you are adding hot peppers, add them here) When soft and translucent, add the corn, beans, tomato sauce, salt and cumin. Stir to combine, and allow to heat through.", "When bean mixture is hot through, prepare the enchiladas:", "Pour the enchilada sauce onto a plate or soup plate. Dip a tortilla into the sauce, making sure to coat both sides of the tortilla.", "Lay the first tortilla in one of the pans and spoon about 1/6 of the bean mixture on it.", "Sprinkle 1/8 of the cheese over the filling. Dip another tortilla in the sauce, lay it over the first tortilla and add bean mixture and cheese as before. Continue with the third tortilla. The last tortilla on each stack does not get bean mixture, only cheese. Make two stacks of 4 tortillas each.", "Gently spoon the remainder of the enchilada sauce over the tortillas.", "Bake at 350u00b0F for 20-30 minutes, until hot through and cheese is melted. Serve immediately, with sour cream on the side."]

688

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 1 (15 ounce) can black beans, 1 1 cup frozen corn or 1 cup fresh corn kernels, 1 tablespoon olive oil, 1/2 cup onion, chopped fine, and more.

Yes, Sonoran Black Bean & 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.

Sonoran Black Bean & Corn Enchiladas

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