Black Bean and Corn Enchiladas
Quick, easy, and oh so flavorful, these black bean and corn enchiladas will be a new family favorite! They're so delicious and filling, no one will ever miss the meat.
Ingredients
- 2 teaspoons avocado or olive oil
- 1/2 red onion chopped
- 1 15 ounce can black beans drained and rinsed
- 1 and 1/2 cups frozen corn kernels
- 1/4 cup veggie broth
- 1/2 teaspoon Mexican oregano can substitute regular oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon paprika
- 8 medium tortillas corn or flour
- 1 and 1/2 cups shredded Colby jack cheese
- 1 cup enchilada sauce
- sliced avocado, lime wedges, and chopped fresh cilantro to serve
Instructions
- Warm oil in a large skillet over medium-high heat. Add onion and cook for 1-2 minutes, just until the pieces begin to soften. Add black beans, corn, broth, oregano, garlic powder, cumin, salt, and paprika. Stir well and simmer for 3-4 minutes, just until the liquid is mostly absorbed. Remove from heat and set aside.
- Preheat oven to 350 degrees F. Grease the bottom of an 8”x10” or 9”x13” baking pan lightly with cooking spray, and set up a small assembly line of tortillas, the black bean mixture, and shredded cheese.
- To assemble enchiladas, take one tortilla at a time and spoon 2-3 tablespoons of the black bean mixture down the middle. Add a small sprinkle of cheese along one side, then tightly roll up the tortilla and place in the baking pan, seam side down. Fill remaining tortillas, tucking them snugly next to each other in the pan.
- Pour enchilada sauce evenly over the enchiladas, spreading into a thin layer. Sprinkle remaining cheese on top. Bake for 18-20 minutes.
- Garnish with sliced avocado, lime wedges, and a sprinkling of chopped cilantro. Serve hot!
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Notes
- Cheese: You can substitute cheddar, Monterey Jack, or any other mix that you like.
- Tortillas: If using corn tortillas, it helps immensely to lightly toast them prior to filling and rolling. You can do this either directly on the burner of a gas range, or in a cast iron skillet. It even helps just to microwave them for 20-30 seconds. This helps avoid cracking.
Nutrition Estimate
Calories: 597 kcal, Carbohydrates: 75 g, Protein: 29 g, Fat: 21 g, Saturated Fat: 11 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 7 g, Cholesterol: 47 mg, Sodium: 1638 mg, Potassium: 649 mg, Fiber: 13 g, Sugar: 9 g, Vitamin A: 991 IU, Vitamin C: 3 mg, Calcium: 440 mg, Iron: 6 mg