Best 2 Black Bean And Corn Enchiladas Recipes
Black bean and corn enchiladas are a delicious and versatile dish that can be enjoyed by people of all ages. They are a great source of protein, fiber, and vitamins, and they can be easily customized to suit your own taste preferences. Whether you like your enchiladas spicy or mild, cheesy or saucy, there is a recipe out there that is perfect for you. With so many variations to choose from, you are sure to find a recipe that you will love.
Check out the recipes below so you can choose the best recipe for yourself!
BLACK BEAN AND CORN ENCHILADAS
Pull together these cheesy, easy meatless enchiladas with the help of a few and Old El Paso pantry standards. Black beans, corn and green chilies lend colorful Mexican flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
- Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
- Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.
Nutrition Facts : Calories 600, Carbohydrate 76 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 12 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 10 g, TransFat 1 g
SOUTHWEST BLACK BEAN AND CORN ENCHILADAS
I searched and searched for a black bean enchilada recipe that sounded good to me and couldn't find one so I made one up. A few pointers with this recipe it's really easy and you can change it to your tastes. We like to top these with lettuce, tomatoes, green onions, cilantro, guacamole, sour cream, and shoot just about anything else in the fridge that sounds good. Use your favorite salsa, use more or less sour cream, leave the corn, add more bell pepper, really it's up to your but we really really liked these. Hope you do too!
Provided by I Cook Therefore I
Categories Black Beans
Time 40m
Yield 6 enchiladas, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a pan until it shimmers.
- Add the onion and bell pepper and cook for about thirty seconds.
- Add the garlic, cumin and mexican oregano and cook until the onions and peppers are really soft.
- Add the salsa and black beans and cook until heated through.
- Using a potato masher, roughly mash the black beans so that some are broken and some are whole.
- Add the corn and cook until heated through.
- Stir in the sour cream.
- Spray a 9 X 13" casserole pan with cooking spray.
- Spread about a 1/2 cup of the enchilada sauce over the bottom of the casserole dish.
- Spoon the black bean mixture evenly in the center of the tortillas.
- Roll the tortillas up leaving the ends open, and place them seem down in the casserole dish. When I made this I got 6 pretty well stuffed tortillas and it almost totally filled my baking pan.
- Pour the rest of the enchilada sauce over the enchiladas, and use more or less to suit your liking.
- Cooking times vary. If you make this dish ahead of time and put it in the fridge and it cools down all the way I cover it with foil and put it in a 350 degree oven for 30 minutes, and then uncover it and sprinkle the cheese all over it and return it to the oven for another 15 minutes or until it's bubbling and heated through. If you make the bean mixture and stuff the tortillas immediately you won't have to bake it for as long, 10 minutes at 350 degrees uncovered and then sprinkle the cheese over and bake for another 10 minutes and that should do it. Since everything has already been cooked the key here is just getting it heated through.
- Serve topped with your favorite enchilada toppings.
- Enjoy!
Tips:
- To save time, use pre-cooked black beans and corn. You can also use frozen corn, just be sure to thaw it before using.
- If you don't have enchilada sauce, you can make your own by simmering tomato sauce, chili powder, cumin, and oregano in a saucepan until thickened.
- If you want your enchiladas to be extra cheesy, sprinkle some shredded Mexican cheese blend on top before baking.
- Serve your enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, and pico de gallo.
Conclusion:
Black bean and corn enchiladas are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover black beans and corn. With a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy.
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