Enchiladas with Black Beans and Corn
A comforting and hearty Tex-Mex classic, these enchiladas are packed with a savory black bean and corn filling, smothered in red sauce, and baked with melted cheese. A perfect weeknight dinner that's both satisfying and easy to assemble.
For 4 servings
5 steps. 10 minutes total.
- 1
Preheat your oven to 375°F (190°C)
- a.Lightly grease a 9x13 inch baking dish.
- 2
Prepare the filling
- a.Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the rinsed black beans, corn, ground cumin, chili powder, and smoked paprika. Cook for 2-3 minutes, stirring occasionally, until everything is heated through. Season with salt and pepper. Remove from heat and stir in 1/2 cup of the shredded cheese.
- 3
Assemble the enchiladas
- a.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. Spread a thin layer (about 1/2 cup) of enchilada sauce on the bottom of the prepared baking dish. Spoon about 1/4 cup of the black bean filling onto the center of each warm tortilla. Roll each tortilla up tightly and place it seam-side down in the baking dish.
- 4
Bake the enchiladas
- a.Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining 1.5 cups of shredded cheese over the top. Bake uncovered for 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- 5
Garnish and serve
- a.Remove the dish from the oven and let it rest for 5 minutes. This helps the enchiladas set. Garnish with freshly chopped cilantro before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Warming the corn tortillas is a crucial step to prevent them from cracking when you roll them.
- 2Don't overfill the tortillas, or the filling will spill out during baking.
- 3For a creamier filling, you can mash about half of the black beans before mixing with the other ingredients.
- 4If the cheese starts to brown too quickly, you can loosely cover the baking dish with aluminum foil for the last 5-10 minutes of baking.
- 5Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Adapt it for your goals.
Vegan
Use a vegan cheese substitute and ensure your enchilada sauce is dairy-free. Serve with a cashew-based crema instead of sour cream.
high proteinHigh protein
Add 1 cup of cooked, shredded chicken, ground beef, or crumbled firm tofu to the black bean and corn filling.
spicySpicy
Sauté one finely diced jalapeño with the onion or add 1/4 teaspoon of cayenne pepper to the spice mix for extra heat.
kid friendlyKid friendly
Use a mild enchilada sauce and Monterey Jack cheese. Omit the chili powder for a less spicy flavor.