Main Dishesbluejeanchef
Black Bean and Corn Enchiladas
This recipe for black bean and corn enchiladas claims no authenticity! It's a quick and easy, less cheesey version of the Mexican dish that you can put together in an hour.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- bowl
- oven
- baking dish
📝 Preparation Steps
1
Combine the enchilada sauce ingredients in a high-speed blender and purée until smooth. Season to taste.
2
Place the black beans in a large bowl and mash about half of them. Add the remaining filling ingredients and combine well.
black beans, drained2 (15-ounce) cans
3
Pre-heat the oven to 350˚F.
4
Pour half the enchilada sauce into a 9-inch x 13-inch baking dish. Divide the filling between the tortillas and roll the tortillas up around the filling, placing each into the baking dish next to each other. Top with the remaining sauce. Scatter the feta cheese on top and transfer the baking dish to the oven to bake.
5
Bake for ⏱️ 30 minutes.
6
Serve with sour cream, avocado, red chili slices, Jalapeño slices on top and some rice on the side.
Sour creamAvocado (sliced or cubed)
Nutrition Facts
calories
208 kcal
fat Content
5 g
serving Size
1 of 8 portions
fiber Content
8 g
sugar Content
3 g
sodium Content
843 mg
protein Content
9 g
cholesterol Content
8 mg
carbohydrate Content
34 g
saturated Fat Content
2 g
unsaturated Fat Content
3 g
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