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Black Bean and Corn Enchiladas

Hearty enchiladas loaded with black beans, corn, and shredded cheese make for an easy, healthy, one-casserole meal!
Author Karen @ The Tasty Bite

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 15- oz can black beans drained and rinsed
  • ½ cup water
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • Salt and pepper to taste
  • 1 ½ cup enchilada sauce divided (I used Trader Joe’s)
  • 1 cup fresh or frozen corn kernels sautéed with olive oil
  • 6- inch corn tortillas 6-8, depending on how much filling you use
  • 1 cup cheddar or Monterrey Jack cheese shredded
  • Cilantro and sour cream for serving (optional)

Instructions

  • In a medium saucepan, heat olive oil over medium heat and cook onions for about 5 minutes until softened. Add garlic and cook for an additional minute. .
  • Add black beans, water, oregano, and cumin. Bring to a boil then reduce to a simmer until most of the liquid has evaporated, about 15 minutes.
  • Season with salt and pepper to taste. Mash with a fork or potato masher, and set aside for later use.
  • Meanwhile, preheat oven to 350F.
  • Coat a 8” x 12” baking dish with cooking spray and cover the bottom with ½ cup of enchilada sauce.
  • Place some bean mixture and corn in the center of tortilla, roll up and place into the prepared baking dish, seam-side down. Repeat with remaining tortillas.
  • Pour remaining enchilada sauce over enchiladas and top with shredded cheese. Bake for 30 minutes until the cheese is melted and bubbly.
  • Serve immediately with cilantro and sour cream if desired.