Best Black Bean And Corn Enchiladas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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!

CHEESE (OR BEEF) ENCHILADAS WITH CORN AND BLACK BEAN SALSA



CHEESE (OR BEEF) ENCHILADAS WITH CORN AND BLACK BEAN SALSA image

Categories     Beef

Yield 4 servings

Number Of Ingredients 8

10 corn tortillas ($.69)
1/2 lb ground sirloin ($.90) See the deal I got here.
1/2 onion, chopped ($.15)
2 cups cheese ($1.50) or cheaper with the Shortcuts.com "ecoupon" I already used mine up!
Enchilada Sauce ($.25) I used free Muir Glen tomato paste instead of the tomato sauce. It's often on sale for $1 or less + $1 coupon = Free! Chicken broth = Free when homemade!
1 cup frozen corn ($.75)
1/4 cup dried black beans ($.10)
1/4 cup salsa ($.15)

Steps:

  • 1. Make enchilada sauce according to Sherry's instructions. It's a lovely sauce! 2. Brown the ground sirloin with chopped onion. Drain fat. Put back into skillet and add 1 cup of enchilada sauce. 3. In baking dish, spread about 1/2 cup of sauce. Then place tortilla open. Add ground beef/sauce in line in middle of tortilla. Sprinkle with cheese. Roll up tortilla. Repeat using all tortillas and beef sauce. Spread remaining sauce over the top of the enchiladas. Sprinkle remaining cheese over the top. 4. Bake 15 - 20 minutes at 350 until cheese melts and sauce is "bubbly." 5. Cook frozen corn as directed. 6. Soak beans. Then boil 1.5 - 2 hours until tender. When done cooking, cool by running cold water over them in a strainer. Mix with corn and salsa for a great side dish. Cost $4.49

VEGETARIAN BLACK BEAN, CORN AND ZUCCHINI ENCHILADAS



Vegetarian Black Bean, Corn and Zucchini Enchiladas image

My friend Stephanie gave me this recipe and she got it out of a magazine, but I don't know which one! My kids actually like this so much that they fight over who gets to eat the leftovers!! It's so easy to make too. I'm sure you can use canned enchilada sauce, but if you do make the sauce in this recipe, it sure is tasty!

Provided by caroliyer

Categories     One Dish Meal

Time 55m

Yield 8 ebchiladas, 8 serving(s)

Number Of Ingredients 17

1 teaspoon canola oil
2 cups diced zucchini
10 ounces frozen corn
15 ounces black beans, rinsed
2 cups enchilada sauce, divided (recipe follows)
cooking spray
8 (8 inch) whole wheat tortillas
2 cups shredded reduced-fat cheddar cheese, divided
1 teaspoon canola oil
1/4 cup diced red onion
1 teaspoon minced garlic
1/2 cup vegetable broth
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
28 ounces crushed tomatoes

Steps:

  • To make sauce:.
  • Heat oil in large saucepan over medium heat and add onion and garlic. Cook until tender, about 5 minutes Stir in broth and remaining ingredients. Reduce heat and simmer 30 minutes Makes 3 cups!
  • To assemble and cook enchiladas:.
  • Preheat oven to 350.
  • Heat oil in large nonstick skillet on medium high. Add zucchini and corn; saute 5 mins or until tender. Remove from heat and then stir in the black beans.
  • Spread a cup of the enchilada sauce in the bottom on a 13x9 or larger baking dish coating with cooking spray.
  • Spoon about 1/2 cup of the vegetable mix down the center of a tortilla and sprinkle with a couple of tbs. of the cheese.
  • Roll the tortilla and place it seam side down in the baking dish.
  • Repeat and then top with remaining enchilada sauce.
  • Bake for 30 mins and then add the remaining cheese on the top and cook for 10 mins or until cheese melts.
  • Should make 8 large yummy enchiladas!

Nutrition Facts : Calories 141.8, Fat 2.3, SaturatedFat 0.2, Sodium 471.5, Carbohydrate 27.8, Fiber 6.4, Sugar 6.8, Protein 5.9

ZUCCHINI, BLACK BEAN, AND CORN ENCHILADAS



Zucchini, Black Bean, and Corn Enchiladas image

Make and share this Zucchini, Black Bean, and Corn Enchiladas recipe from Food.com.

Provided by Absarunnin

Categories     One Dish Meal

Time 1h10m

Yield 8 enchiladas, 8 serving(s)

Number Of Ingredients 15

1 teaspoon olive oil
2 cups diced zucchini
1 1/4 cups frozen corn
1 (15 ounce) can black beans, rinsed and drained
8 whole wheat tortillas
2 cups shredded cheddar cheese
1 teaspoon olive oil
1/2 cup diced red onion
1 teaspoon minced garlic
1/2 cup vegetable broth
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
1 (28 ounce) can crushed tomatoes, undrained

Steps:

  • Preheat oven to 350 degrees.
  • Prepare enchilada sauce: Heat oil in large saucepan over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Stir in broth, chili powder, honey, cumin, salt, and crushed tomatoes. Reduce heat, and simmer 30 minutes.
  • While sauce is simmering, heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; saute for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
  • Spread 1 cup enchilada sauce in the bottom of a 13X9-inch baking dish. Spoon about 1/2 cup zucchini mixture (and any grilled chicken you may want to add) down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and cheese. Spread remaining sauce over enchiladas.
  • Cover with foil; bake at 350 degrees for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

Nutrition Facts : Calories 396.9, Fat 14.5, SaturatedFat 6.7, Cholesterol 29.7, Sodium 930.8, Carbohydrate 52.1, Fiber 6.7, Sugar 3.6, Protein 18

ENCHILADAS - BLACK BEAN AND CORN



Enchiladas - Black Bean and Corn image

Make and share this Enchiladas - Black Bean and Corn recipe from Food.com.

Provided by soveria

Categories     Mexican

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

15 ounces black beans
1 jalapeno pepper
8 fluid ounces red enchilada sauce
1 red onion
1 poblano pepper
2 radishes
8 ounces corn kernels
2 tablespoons taco seasoning
12 small flour tortillas
6 ounces shredded Cotija cheese (or Gallego if you really want to bump it a notch)
2 ounces sour cream
2 tablespoons olive oil

Steps:

  • Preheat oven to 350°F.
  • Peel and halve onion. Cut halves into ½" dice. Stem poblano pepper, seed, and cut into ½" dice. Stem, seed, and mince jalapeño. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Trim radish, halve, and slice into thin half-moons. Drain and rinse black beans.
  • Heat olive oil in a medium non-stick pan over medium-high heat. Add onion, poblano pepper (to taste), and half the jalapeño (to taste) (reserve remaining for garnish) to hot pan and stir occasionally, 2-3 minutes. Add corn, black beans, and seasoning blend and stir occasionally, 3-5 minutes. Remove from burner and cool 3-5 minutes.
  • Spray a large casserole dish with non-stick spray. Pour 1/2 cup enchilada sauce (reserve remaining for topping enchiladas) into prepared casserole dish, coating the bottom. (Use a dish large enough to fit all of the rolled tortillas in a single layer without a lot of empty space) Place one tortilla on a clean work surface. Add ⅓ cup filling to tortilla, tightly roll up, and place in casserole dish, seam-side down. Repeat for remaining tortillas. Don't overfill tortillas. Make sure ends overlap and have a chance to seal while baking.
  • Place leftover filling around enchiladas or serve on the side. Pour remaining enchilada sauce over enchiladas and top with cheese.
  • Spray a piece of foil with cooking spray and place over casserole dish, sprayed side down. Tightly seal foil and bake 15 minutes. Remove foil and bake until cheese is bubbly, 7-9 minutes.
  • Plate dish garnishing with remaining jalapeño (to taste), radish, enchilada sauce, and sour cream. Bon appétit!

Nutrition Facts : Calories 706.4, Fat 30.7, SaturatedFat 12.7, Cholesterol 52.5, Sodium 1179.6, Carbohydrate 84.5, Fiber 12.6, Sugar 5.8, Protein 26.3

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 »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #beans     #eggs-dairy     #poultry     #mexican     #easy     #dinner-party     #holiday-event     #chicken     #stove-top     #meat     #brunch     #taste-mood     #savory     #equipment     #4-hours-or-less

Related Topics