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Black Bean Enchiladas

Black Bean Enchiladas Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp salt
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 1½ cups shredded Mexican blend or sharp cheddar cheese, divided
  • 1 (10 oz) can red enchilada sauce
  • 8 (6-inch) corn tortillas
  • Chopped cilantro and sour cream for serving (optional)

Method
 

  1. Preheat oven to 375°F. In a large skillet, heat oil over medium. Cook onion until soft, about 4 minutes. Add garlic, cumin, chili powder, and salt; cook 1 minute. Stir in beans and corn, cook 2 minutes. Remove from heat and stir in ¾ cup cheese.
  2. Warm tortillas wrapped in a damp paper towel in the microwave for 30 seconds. Spoon about 3 tablespoons filling down the center of each, roll tightly, and place seam side down in a 9x13-inch baking dish.
  3. Pour enchilada sauce evenly over the tortillas, then sprinkle remaining ¾ cup cheese on top.
  4. Bake 20 to 25 minutes, until bubbly and cheese is lightly golden. Garnish with cilantro and sour cream if desired, and serve hot.

Notes

Warming the corn tortillas well is the single best thing you can do to prevent cracking while rolling. If you like extra heat, stir a minced jalapeño into the onion mixture when you add the garlic.