SOUTHWEST BLACK BEAN AND CORN ENCHILADAS
I searched and searched for a black bean enchilada recipe that sounded good to me and couldn't find one so I made one up. A few pointers with this recipe it's really easy and you can change it to your tastes. We like to top these with lettuce, tomatoes, green onions, cilantro, guacamole, sour cream, and shoot just about anything else in the fridge that sounds good. Use your favorite salsa, use more or less sour cream, leave the corn, add more bell pepper, really it's up to your but we really really liked these. Hope you do too!
Provided by I Cook Therefore I
Categories Black Beans
Time 40m
Yield 6 enchiladas, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a pan until it shimmers.
- Add the onion and bell pepper and cook for about thirty seconds.
- Add the garlic, cumin and mexican oregano and cook until the onions and peppers are really soft.
- Add the salsa and black beans and cook until heated through.
- Using a potato masher, roughly mash the black beans so that some are broken and some are whole.
- Add the corn and cook until heated through.
- Stir in the sour cream.
- Spray a 9 X 13" casserole pan with cooking spray.
- Spread about a 1/2 cup of the enchilada sauce over the bottom of the casserole dish.
- Spoon the black bean mixture evenly in the center of the tortillas.
- Roll the tortillas up leaving the ends open, and place them seem down in the casserole dish. When I made this I got 6 pretty well stuffed tortillas and it almost totally filled my baking pan.
- Pour the rest of the enchilada sauce over the enchiladas, and use more or less to suit your liking.
- Cooking times vary. If you make this dish ahead of time and put it in the fridge and it cools down all the way I cover it with foil and put it in a 350 degree oven for 30 minutes, and then uncover it and sprinkle the cheese all over it and return it to the oven for another 15 minutes or until it's bubbling and heated through. If you make the bean mixture and stuff the tortillas immediately you won't have to bake it for as long, 10 minutes at 350 degrees uncovered and then sprinkle the cheese over and bake for another 10 minutes and that should do it. Since everything has already been cooked the key here is just getting it heated through.
- Serve topped with your favorite enchilada toppings.
- Enjoy!
BLACK BEAN VEGGIE ENCHILADAS
I created this vegetarian enchiladas recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite! -Nicole Barnett, Centennial, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 enchiladas.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 759mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 6g fiber), Protein 13g protein.
BLACK BEAN AND CORN ENCHILADAS
Pull together these cheesy, easy meatless enchiladas with the help of a few and Old El Paso pantry standards. Black beans, corn and green chilies lend colorful Mexican flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
- Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
- Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.
Nutrition Facts : Calories 600, Carbohydrate 76 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 12 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 10 g, TransFat 1 g
BLACK BEAN & CORN ENCHILADAS (WITH OR WITHOUT CHICKEN)
These are great and so easy!!!! The original recipe does not call for chicken, but sometimes i do add it for my husband. You can use corn tortillas or flour, I use flour because that way they dont split. One pan I use red sauce for hubby and second pan I do green sauce for me. Iam not exactly sure how many these make because when you add chicken it makes more then usual. UPDATE: 2-09: I APOLIGIZE FOR THE SAUCE AMOUNT. IT IS THE LARGER CAN YOU NEED NOT THE 10 OZ SIZE. I USE THAT SIZE USUALLY BECAUSE I USE ONE GREEN AND ONE RED(GREEN FOR ME RED FOR HUBBY) I WILL CHANGE THE SIZE NOW!
Provided by punkyluv
Categories Corn
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350. Spray 13x9 dish with cooking spray.
- In med. bowl, mix black beans, corn chilies, 1 cup of the cheese and 1/4 cup of enchilada sauce.
- Spread 1/2 cup of enchilada sauce over bottom of dish. Spoon 1/2 cup of bean mixture down center of each tortilla. Roll up tortillas, place seam side down in in prepared dish.
- Spoon remaining sauce over enchiladas.
- Sprinkle with pemaining 1 cup of cheese.
- Spray sheet of foil with cooking spray, cover sprayed side down.
- Bake 30-35 minutes until heated through and cheese is bubbly.
- Enjoy!
VEGETARIAN BLACK BEAN ENCHILADAS
A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.
Provided by Alexis
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
- Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
- Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
- Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
Nutrition Facts : Calories 684.4 calories, Carbohydrate 65 g, Cholesterol 68.7 mg, Fat 38.1 g, Fiber 10.3 g, Protein 23.9 g, SaturatedFat 17.2 g, Sodium 1576.9 mg, Sugar 8.4 g
BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
BLACK BEAN AND CORN QUESADILLAS
My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
Provided by EFasse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g
BLACK BEAN AND CORN ENCHILADA EGG BAKE
Enjoy this delicious black bean and corn enchilada egg bake - a hearty casserole dinner that's perfect if you love Mexican cuisine.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 5h30m
Yield 12
Number Of Ingredients 10
Steps:
- Grease 13x9-inch (3-quart) baking dish. Arrange 6 tortillas on bottom of greased baking dish, overlapping. Spoon beans and corn evenly over tortillas. Spoon cheese soup evenly over vegetables. Cut remaining 4 tortillas into 1-inch strips; arrange over top.
- In large bowl, combine eggs, milk and cumin; beat until well blended. Pour over tortilla strips. Cover tightly; refrigerate 4 hours or overnight.
- Heat oven to 325°F. Uncover; sprinkle with cheese. Bake uncovered for 55 to 60 minutes or until eggs are set. Let stand 5 minutes before serving.
- To garnish, cut five 1-inch-long poinsettia-petal shapes from bell pepper; arrange in center of dish to resemble poinsettia flower. Tuck 2 or 3 sprigs of cilantro between petals. Or, chop bell pepper and cilantro; sprinkle over top.
- To serve, cut into squares. If desired, top with salsa and sour cream.
Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 115 mg, Fat 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 5 g
More about "black bean corn enchiladas recipes"
BLACK BEAN AND CORN ENCHILADAS - THE TASTY BITE
From thetastybiteblog.com
CORN & BLACK BEAN ENCHILADAS - CANADIAN LIVING
From canadianliving.com
RECIPE: ROASTED SQUASH, CORN, AND BLACK BEAN ENCHILADAS
From thekitchn.com
VEGETARIAN BLACK BEAN AND CORN ENCHILADAS - MASALA AND CHAI
From masalaandchai.com
BLACK BEAN & CORN ENCHILADAS - MYFREEZEASY
From myfreezeasy.com
SWEET POTATO BLACK BEAN ENCHILADAS - FLAVOR THE MOMENTS
From flavorthemoments.com
BLACK BEAN CORN ENCHILADA CASSEROLE RECIPE - SARAH'S CUCINA BELLA
From sarahscucinabella.com
BLACK BEAN & CORN VEGETARIAN ENCHILADAS (GLUTEN FREE)
From stephaniesain.com
BEAN & CORN ENCHILADAS - FORKS OVER KNIVES
From forksoverknives.com
BEAN AND CORN ENCHILADAS RECIPE | DR. MCDOUGALL
From drmcdougall.com
BLACK BEAN & CORN ENCHILADAS — CARROTS AND CAKE
From carrotsandcake.ca
SWEET POTATO, CORN, AND BLACK BEAN ENCHILADAS - AVERIE COOKS
From averiecooks.com
BLACK BEAN, CORN, AND RED RICE ENCHILADAS [VEGAN]
From onegreenplanet.org
BLACK BEAN, CORN, AND ZUCCHINI ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
SHRIMP ENCHILADAS - BELLE OF THE KITCHEN
From belleofthekitchen.com
BLACK BEAN CORN AND SPINACH ENCHILADAS RECIPE - WOMAN'S DAY
From womansday.com
BLACK BEAN AND CORN ENCHILADAS - BIGOVEN
From bigoven.com
30 MINUTE CHICKEN, CORN AND BLACK BEAN ENCHILADAS
From barefeetinthekitchen.com
BLACK BEAN AND SPINACH ENCHILADAS (WITH ... - RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
BLACK BEAN & CORN ENCHILADAS - $5 DINNERS | RECIPES & MEAL PLANS
From 5dollardinners.com
BLACK BEAN AND CORN ENCHILADAS - EAT WELL SPEND SMART
From eatwellspendsmart.com
BLACK BEAN AND CORN ENCHILADAS - HEALTHY LIVING
From healthylivingmarket.com
ZESTY BLACK BEAN AND CORN ENCHILADAS - KAPPLER KITCHEN
From kapplerkitchen.com
TURKEY ENCHILADAS WITH BLACK BEANS AND CORN - BOWL OF DELICIOUS
From bowlofdelicious.com
BLACK BEAN CORN ENCHILADAS RECIPE
From recipeland.com
VEGAN BLACK BEAN ENCHILADAS - RUNNING ON REAL FOOD
From runningonrealfood.com
BLACK BEAN AND CORN ENCHILADAS (FREEZER MEAL)
From freezermeals101.com
BLACK BEAN & CORN STACKED ENCHILADAS VERDE - GREEN VALLEY
From welcometogreenvalley.com
THE BEST BLACK BEAN ENCHILADAS RECIPE | HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
EASY BLACK BEAN ENCHILADAS - ISABEL EATS
From isabeleats.com
BLACK BEAN AND CORN ENCHILADAS - SUPER HEALTHY KIDS
From superhealthykids.com
EASY BLACK BEAN ENCHILADAS - MIDWEST FOODIE
From midwestfoodieblog.com
CHEESY BLACK BEAN AND CORN ENCHILADAS - AGGIE'S KITCHEN
From aggieskitchen.com
VEGGIE BLACK BEAN ENCHILADAS – MY ROI LIST
From myroilist.com
VEGGIE BLACK BEAN ENCHILADAS - COOKIE AND KATE
From cookieandkate.com
VEGETARIAN ENCHILADAS {BLACK BEAN & CORN} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
BLACK BEAN RESTAURANT - THERESCIPES.INFO
From therecipes.info
BLACK BEAN AND CORN ENCHILADAS [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
EASY SPINACH ENCHILADAS RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ENCHILADAS WITH BLACK BEAN & CORN SALSA | MRS. GRIMES BEANS
From mrsgrimesbeans.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love