Black Bean Corn Enchiladas Recipes

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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 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 & 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!

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 & CORN ENCHILADAS



Black Bean & Corn Enchiladas image

Easy meatless enchiladas. You can skip the first step and use a store-bought enchilada sauce to save time, but I always make my own as I've never found a jarred brand that I've liked. These are great topped with freshly made guacamole and served with cilantro-lime rice.

Provided by rpgaymer

Categories     One Dish Meal

Time 1h30m

Yield 10 enchiladas, 5 serving(s)

Number Of Ingredients 24

2 -3 tablespoons chili powder
2 tablespoons flour
2 teaspoons cocoa powder
1 teaspoon oregano, Mexican
1 teaspoon cumin
2 garlic cloves, crushed
3 -5 tablespoons water
1 cup vegetable stock
1 (15 ounce) can tomato sauce
1 teaspoon salt (to taste)
1 tablespoon olive oil
1 onion, chopped
1 green pepper, chopped
4 garlic cloves, minced
4 -5 chipotle peppers, seeded and minced
1 (15 ounce) can black beans, undrained
1 (10 ounce) can corn, drained
1 teaspoon cumin
1/2 teaspoon oregano, Mexican
1/2 teaspoon salt
1 tablespoon lime juice (about one lime half)
1/2 cup cilantro, chopped
10 (8 -9 inch) flour tortillas, warmed in the microwave for 30 seconds just before using
4 ounces Cotija cheese, crumbled or grated

Steps:

  • Make the enchilada sauce: Combine chili powder, flour, cocoa powder, oregano, cumin and garlic in a small saucepan. While whisking, slowly add water one tablespoon at a time until a fairly thick paste forms. Whisk in stock, bring to boil and then lower hit and simmer for 5 minutes, or until the mixture thickens. Now whisk in the tomato sauce, bring to a boil, then lower heat and simmer for 10 minutes, uncovered. You can add salt at this point, but if your chili powder has salt (as most do) you might want to skip it or use only a small amount. Remove from heat and set sauce aside for now.
  • Preheat oven to 350F.
  • Heat the olive oil in a saucepan over medium-high heat, then add the onion and bell pepper. Saute for about five minutes, then add the garlic and chipotle peppers and cook for 2-3 minutes longer.
  • Stir in the black beans WITH can liquid. Stir well. Now add the drained corn, cumin, oregano and salt. Bring to a boil, then lower heat and simmer uncovered for 30 minutes, while stirring every 10 minutes. You want most of the flavorful can liquid to get absorbed/evaporate.
  • Once the beans & corn are done, remove from heat and stir in lime juice and cilantro.
  • Finally, construct your enchiladas! Spray a 13x9inch baking dish with cooking spray. Spread about a third of the enchilada sauce over the bottom of the dish.
  • Spoon about 1/2 cup bean & corn mixture in the middle of a tortilla. Roll up; place seam side down in baking dish. Repeat one by one with remaining tortillas.
  • Spoon the remaining sauce over the enchiladas evenly. Place in oven and bake for 40-45 minutes.
  • Let enchiladas cool for at least 5 minutes before eating. Sprinkle with Cotija cheese just before serving.

Nutrition Facts : Calories 660.9, Fat 20.4, SaturatedFat 7.2, Cholesterol 23.9, Sodium 2175.1, Carbohydrate 99.4, Fiber 14.1, Sugar 11.5, Protein 24.5

SONORAN BLACK BEAN & CORN ENCHILADAS



Sonoran Black Bean & Corn Enchiladas image

To make this dish completely vegetarian, use soy based cheese and sour cream substitutes. I believe white corn is less likely to have GM contamination, so that's what I use. This very mild. Add jalapenos or use a spicy enchilada sauce if you enjoy spicy food. Serve with Spanish rice and a tossed green salad.

Provided by Chef George S.

Categories     Black Beans

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 (15 ounce) can black beans
1 cup frozen corn or 1 cup fresh corn kernels
1 tablespoon olive oil
1/2 cup onion, chopped fine
3 garlic cloves, chopped fine
1/2 cup tomato sauce
1/2 teaspoon salt
1 tablespoon ground cumin
1 (14 ounce) can enchilada sauce (Old El Paso)
8 (8 inch) corn tortillas, (from 12 ct package (Mission Las Grandes White Corn Tortillas
2 cups monterey jack cheese, shredded or 2 cups monterey jack pepper cheese
1/2 cup sour cream

Steps:

  • Using cooking spray, spray the bottom of 2 8" or 9" cake pans. Preheat oven to 350°F.
  • Drain black beans and corn.
  • Saute the onions and garlic in the oil on medium heat. (If you are adding hot peppers, add them here) When soft and translucent, add the corn, beans, tomato sauce, salt and cumin. Stir to combine, and allow to heat through.
  • When bean mixture is hot through, prepare the enchiladas:.
  • Pour the enchilada sauce onto a plate or soup plate. Dip a tortilla into the sauce, making sure to coat both sides of the tortilla.
  • Lay the first tortilla in one of the pans and spoon about 1/6 of the bean mixture on it.
  • Sprinkle 1/8 of the cheese over the filling. Dip another tortilla in the sauce, lay it over the first tortilla and add bean mixture and cheese as before. Continue with the third tortilla. The last tortilla on each stack does not get bean mixture, only cheese. Make two stacks of 4 tortillas each.
  • Gently spoon the remainder of the enchilada sauce over the tortillas.
  • Bake at 350°F for 20-30 minutes, until hot through and cheese is melted. Serve immediately, with sour cream on the side.

Nutrition Facts : Calories 322.1, Fat 15.5, SaturatedFat 7.7, Cholesterol 31.5, Sodium 734, Carbohydrate 34.3, Fiber 6.7, Sugar 3, Protein 13.9

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