Black Bean Corn Enchiladas Recipes

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SOUTHWEST BLACK BEAN AND CORN ENCHILADAS



Southwest Black Bean and Corn Enchiladas image

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

2 tablespoons oil
1 small yellow onion, diced
1 red bell pepper, diced
1 garlic clove, minced
1 (15 ounce) can black beans, drained and rinsed
1/2 cup salsa (your favorite)
1/2 cup corn kernel (frozen, fresh, or canned)
1/3 cup sour cream
1 teaspoon cumin
1/2 teaspoon Mexican oregano
salt
6 eight inch tortillas (corn or flour)
4 cups enchilada sauce (I recommend Red Velvet Enchilada Sauce, but use your favorite recipe, or just use canned)
cheddar cheese, shredded (as much as makes you happy!)

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



Black Bean Veggie Enchiladas image

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

1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons olive oil
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 can (4 ounces) chopped green chilies
2 tablespoons reduced-sodium taco seasoning
1 teaspoon dried cilantro flakes
6 whole wheat tortillas (8 inches), warmed
1/2 cup enchilada sauce
3/4 cup shredded reduced-fat Mexican cheese blend

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



Black Bean and Corn Enchiladas image

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

1 can (15 oz) black beans, rinsed, drained
1 can (11 oz) whole kernel corn, red and green peppers, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2 cups shredded Colby-Monterey Jack cheese (8 oz)
1 can (10 oz) Old El Paso™ enchilada sauce
8 flour tortillas (6 to 7 inch)*
Shredded lettuce, chopped tomatoes, chopped avocado, sour cream and salsa, if desired

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)



Black Bean & Corn Enchiladas (With or Without Chicken) image

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

1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can mexicorn, drained
1 (4 1/2 ounce) can chopped green chilies, drained
2 cups shredded colby-monterey jack cheese (8oz)
1 (20 ounce) can enchilada sauce
8 (6 -7 inch) flour tortillas (6-7inch)
1 -2 cup shredded cooked chicken (optional)

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



Vegetarian Black Bean Enchiladas image

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

cooking spray
2 tablespoons olive oil
1 onion, chopped
1 small red bell pepper, chopped
1 (14.25 ounce) can vegetarian refried black beans
1 cup corn kernels, thawed
1 (4 ounce) package cream cheese, softened
1 teaspoon ground cumin
salt and ground black pepper to taste
1 cup loosely packed and chopped fresh cilantro
1 (4 ounce) can canned green chiles, undrained
½ cup tomato salsa
½ cup tomato sauce
½ cup vegetable broth
½ lime, juiced
2 cloves garlic, peeled
2 teaspoons dried oregano
6 flour tortillas
2 cups shredded Cheddar cheese, divided
1 cup chopped avocado
1 cup chopped tomatoes
½ cup sour cream, or to taste

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



Black Bean Enchiladas image

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

1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons chicken or vegetable broth
2 cans (15 ounces each ) black beans, rinsed and drained, divided
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
3 cups shredded lettuce
Sour cream

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



Black Bean and Corn Quesadillas image

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

2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
¼ cup salsa
¼ teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 ½ cups shredded Monterey Jack cheese, divided

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



Black Bean and Corn Enchilada Egg Bake image

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

10 (6-inch) corn tortillas
1 (15-oz.) can black beans, drained, rinsed
1 (11-oz.) can vacuum-packed whole kernel corn with red and green peppers, drained
1 (10 3/4-oz.) can condensed nacho cheese soup
6 eggs
2 cups milk
1 teaspoon cumin
2 oz. (1/2 cup) shredded Cheddar cheese
1/2 red bell pepper, if desired
3 sprigs fresh cilantro, if desired

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

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CHEESY BLACK BEAN AND CORN ENCHILADAS - AGGIE'S KITCHEN
2013-07-22  · Directions: Pre-heat oven to 375 degrees. Spray a glass baking dish with nonstick spray and set aside. In a large bowl, combine Bush's Black Beans, corn, 2 oz cheddar cheese, 2 oz monterey cheese, cumin and paprika. Using a fork, gently smash beans with the cheese and spices until chunky and incorporated (you want to keep some of the beans whole).
From aggieskitchen.com
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VEGGIE BLACK BEAN ENCHILADAS – MY ROI LIST
2022-05-12  · Instructions. Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 …
From myroilist.com
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VEGGIE BLACK BEAN ENCHILADAS - COOKIE AND KATE
2016-04-11  · Instructions. Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray. In a large skillet over medium heat, warm the olive oil …
From cookieandkate.com
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VEGETARIAN ENCHILADAS {BLACK BEAN & CORN} - CHELSEA'S MESSY APRON
2020-01-19  · Set aside to let cool. In a 3-quart baking dish (9x13-inch pan), spread 1/2 cup enchilada sauce along the bottom. Add a slightly heaping 1/2 cup of the veggie filling and 2 tablespoons freshly grated cheese to a cooked tortilla and roll up tightly. Place the enchilada seam side down in the baking dish.
From chelseasmessyapron.com
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BLACK BEAN RESTAURANT - THERESCIPES.INFO
Online Menu of Black Bean Cafe, Hollywood, FL new www.menupix.com. https://www.menupix.com › fortlauderdale › restaurants › 862564 › …
From therecipes.info
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BLACK BEAN AND CORN ENCHILADAS [VEGAN] - ONE GREEN PLANET
For the Enchiladas: Add olive oil to a medium sauce pan, along with black beans, and meat spice. Cook until soft In another pan, cook corn until roasted and browned a bit, but not burned On a...
From onegreenplanet.org
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EASY SPINACH ENCHILADAS RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com
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ENCHILADAS WITH BLACK BEAN & CORN SALSA | MRS. GRIMES BEANS
Return to slow cooker; stir to coat with sauce. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Pour 1/4 cup of the enchilada sauce in bottom of dish. With slotted spoon, divide meat mixture among tortillas, about 1/2 cup each. Roll up and place in dish.
From mrsgrimesbeans.com
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