Black Bean Enchiladas

Servings

10

Cook Time

30 – 35  Minutes

These easy-to-make great tasting enchiladas are sure to become a favorite of family and guests alike.

Ingredients

1 tablespoon vegetable oil
1/2 cup chopped onion
1 teaspoon ground cumin
1 cup frozen whole kernel corn, thawed
3/4 cup medium salsa
1 (15 ounce) can black beans, rinsed and drained
2 cups shredded Monterey Jack cheese, divided
10 (6-inch) corn tortillas
1 (10 ounce) can enchilada sauce
Chopped avocado, black olives, sour cream and cilantro, if desired

Step by Step Instructions

Step 1

Heat oven to 350 degrees F. Spray an 11×7-inch baking dish with cooking spray. Heat oil in a 10-inch skillet over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from the heat.

Step 2

Stack tortillas on a microwaveable plate. Cover with a paper towel; microwave on High for 1 minute to soften. Place 1/4 cup of the bean mixture along center of each tortilla. Roll up tightly; place seam sides down in baking dish. Spoon remaining bean mixture on top. Pour enchilada sauce over all, spreading to cover all tortillas. Sprinkle with the remaining 1 cup cheese.

Step 3

Bake covered for 25 to 30 minutes or until cheese is melted and sauce is bubbly around the edges. Garnish with the remaining ingredients, if desired. Makes 10 enchiladas.

More Recipes

Easy Oven Omelet

This easy oven omelet is great for breakfast, brunch or dinner! Add 1 cup of cooked chopped ham or cooked crumbled sausage to the vegetable mixture for added taste appeal, if desired. 1 cup chopped broccoli florets 1/2 cup chopped red or green bell pepper 1/4 cup...

Mixed Vegetable Bake

This is a wonderful recipe for using those delicious home-grown vegetables from your garden or purchased at your local farmers market. Serve it with grilled steak or chicken for a real dinner treat! 4 medium red potatoes, cut into 1/2-inch slices 1 large onion, cut in...

Cabbage Casserole

This recipe has been one of my family's favorites for many years. Even those who don't normally like cabbage really go for this cheesy casserole! 1 large head cabbage 8 ounces process cheese spread (Velveeta), cubed 2 cups milk 1/4 cup butter, cubed 30 saltine...
Print Friendly, PDF & Email