Description
Delicious cheesy bean enchiladas made with black beans, corn, and a flavorful enchilada sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 large green bell pepper (diced)
- 1 small onion (diced)
- 1 (15-oz) can BUSH’S black beans (drained and rinsed)
- 1 (15-oz) can yellow corn (drained and rinsed)
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 2 cups shredded Mexican-blend cheese (divided)
- 8 (8-inch) flour tortillas (soft-taco size)
- 2 cups enchilada sauce (divided)
Instructions
- Preheat oven to 350°F.
- In a skillet, heat olive oil over medium-high heat. Sauté minced garlic for 30 seconds, then add diced onion and green bell pepper; cook for 8 minutes.
- Stir in black beans, corn, salt, cumin, oregano, and smoked paprika; cook for 3 minutes until heated.
- Mix in 1/4 cup enchilada sauce; taste and adjust seasoning.
- Warm tortillas in the microwave for 1 minute.
- Pour 1/4 cup enchilada sauce into a baking dish. Fill each tortilla with the bean mixture and sprinkle with cheese. Roll tightly and place seam side down in the dish.
- Top with remaining enchilada sauce and cheese; bake for 20 minutes until bubbly.
Notes
- Adjust the seasoning of the filling according to your taste.
- For extra spice, consider adding diced jalapeños to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 40mg