Hearty black beans and sweet corn wrapped in soft corn tortillas, smothered in a zesty red sauce and blanketed with melted cheese. A crowd-pleasing vegetarian dinner that's perfect for any night of the week.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
531cal
22gprotein
52gcarbs
28g
Ingredients
2 tbsp Olive Oil
1 medium Yellow Onion (finely chopped)
1 medium Red Bell Pepper (finely chopped)
3 cloves Garlic (minced)
2 15-oz can Canned Black Beans (rinsed and drained)
1 cup Corn Kernels (frozen or canned, drained if canned)
A vibrant, flavorful rice side dish cooked with tomatoes, onions, and savory spices. This Tex-Mex classic, often called Mexican Rice, is the perfect partner for tacos, enchiladas, or any grilled meat.
A vibrant and zesty salad bursting with sweet corn, hearty black beans, and crisp veggies, all tossed in a tangy lime-chili dressing. Perfect for picnics, potlucks, or as a fresh side to grilled meats.
About Black Bean Enchiladas, Spanish Rice and Corn Salad
Fiber-rich black bean enchiladas with aromatic Spanish rice – a gut-friendly, soul-satisfying meal.
This tex_mex dish is perfect for dinner. With 1230.8100000000002 calories and 40.769999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
Kosher Salt
(or to taste)
0.5 tsp Black Pepper (freshly ground)
1 tbsp Lime Juice (from about 1/2 lime)
0.25 cup Cilantro (freshly chopped, plus more for garnish)
8 6-inch Corn Tortillas
2.5 cups Red Enchilada Sauce (canned or homemade)
2 cups Mexican Cheese Blend (shredded)
Instructions
1
Prepare for Baking
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13 inch baking dish with cooking spray or oil.
2
Cook the Filling
Heat olive oil in a large skillet or pan over medium-high heat.
Add the chopped onion and bell pepper. Sauté for 5-7 minutes, until they begin to soften.
Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute more, until fragrant.
Add the rinsed black beans and corn. Cook for 3-4 minutes, stirring occasionally, until heated through.
Remove the skillet from the heat. Stir in the kosher salt, black pepper, lime juice, and chopped cilantro. Mix well to combine.
3
Assemble the Enchiladas
Spread about 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
Warm the tortillas to make them pliable. You can wrap them in a damp paper towel and microwave for 30-45 seconds, or warm them one by one in a dry skillet for 15-20 seconds per side.
Spoon about 1/3 cup of the black bean filling down the center of each warm tortilla.
Roll up each tortilla tightly and place it seam-side down in the baking dish.
4
Bake
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the shredded cheese evenly over the top.
Bake uncovered for 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
5
Rest and Serve
Remove the enchiladas from the oven and let them rest for 5-10 minutes. This helps them set and makes serving easier.
Garnish with extra cilantro, sour cream, sliced avocado, or chopped green onions if desired. Serve immediately.
366cal
7gprotein
67gcarbs
8gfat
Ingredients
1.5 cup long-grain white rice (rinsed and drained well)
2 tbsp vegetable oil
1 pcs yellow onion (medium, finely chopped)
2 clove garlic (minced)
1 cup tomato sauce
2 cup vegetable broth (low sodium preferred)
1 tsp chili powder
1 tsp ground cumin
0.5 tsp dried oregano
1 tsp salt
0.25 tsp black pepper (freshly ground)
2 tbsp fresh cilantro (chopped, for garnish)
1 pcs lime (cut into wedges for serving)
Instructions
1
Toast the Rice
Heat the vegetable oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
Add the rinsed and drained rice. Stir frequently for 3-5 minutes until the grains turn opaque and are lightly golden and fragrant.
2
Sauté the Aromatics
Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Combine Liquids and Spices
Pour in the tomato sauce and vegetable broth. Add the chili powder, ground cumin, dried oregano, salt, and black pepper.
Stir everything together to combine and bring the mixture to a rolling boil.
4
Simmer the Rice
Once boiling, immediately reduce the heat to the lowest possible setting.
4 medium ears Corn on the Cob (Fresh is best, but frozen or canned can be substituted)
15 oz Black Beans (Canned, rinsed and drained)
1 medium Red Bell Pepper (Finely diced)
0.5 medium Red Onion (Finely diced)
1 whole Jalapeño (Seeds removed and minced)
0.5 cup Cilantro (Fresh, chopped)
0.25 cup Olive Oil (Extra virgin, plus a little for grilling)
0.25 cup Lime Juice (Freshly squeezed, from about 2 limes)
1 tsp Ground Cumin
0.5 tsp Chili Powder (Use a mild variety like ancho)
0.75 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground)
Instructions
1
Grill the Corn
Preheat your grill to medium-high heat (around 400°F or 200°C).
Brush the corn cobs lightly with a small amount of olive oil.
Place the corn directly on the grill grates. Grill for 8-10 minutes, turning every 2-3 minutes, until the kernels are tender and have a nice char in spots.
Remove the corn from the grill and set aside to cool for about 10 minutes, or until cool enough to handle.
Once cooled, stand each cob on its end on a cutting board and use a sharp knife to carefully slice the kernels off the cob.
2
Prepare the Salad Base
In a large mixing bowl, combine the grilled corn kernels, rinsed and drained black beans, diced red bell pepper, diced red onion, minced jalapeño, and chopped fresh cilantro.
3
Whisk the Dressing
In a small bowl or a jar with a lid, combine the 1/4 cup of olive oil, fresh lime juice, ground cumin, chili powder, salt, and black pepper.
Whisk vigorously or shake the jar until the dressing is well emulsified.
