Black Bean Corn Enchiladas with or Without Chicken
Savor the perfect balance of hearty comfort and vibrant flavors with these Black Bean Corn Enchiladas, customizable with or without chicken. This versatile dish features tender tortillas stuffed with a zesty blend of black beans, sweet corn, and optional shredded chicken, all seasoned with aromatic spices like cumin and chili powder. Smothered in rich red enchilada sauce and topped with a gooey layer of melted Mexican blend cheese, these enchiladas bake to golden perfection in just 25 minutes. Ideal for weeknight dinners and meal prep, they’re easily adaptable to vegetarian preferences and pair beautifully with garnishes like fresh cilantro and creamy sour cream. Quick to assemble and irresistibly flavorful, this family-friendly recipe is your go-to for a crowd-pleasing Tex-Mex feast!
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Recipe Information
Ingredients
- 2 cups cooked shredded chicken (optional)
- 15 ounces black beans (drained and rinsed)
- 1 cup frozen corn (thawed)
- 2 cups shredded Mexican blend cheese
- 8 pieces flour or corn tortillas
- 2 cups red enchilada sauce
- 1 cup chopped onion
- 2 cloves minced garlic
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons fresh cilantro (chopped, optional for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes.
Add the minced garlic, ground cumin, chili powder, salt, and pepper to the skillet. Stir and cook for another 1-2 minutes until fragrant.
Stir in the black beans, thawed corn, and shredded chicken (if using). Cook for 3-4 minutes to heat through. Remove the skillet from heat and let the mixture cool slightly.
Spread 1/2 cup of the enchilada sauce in the bottom of a 9x13-inch baking dish.
Warm the tortillas slightly in the microwave to make them pliable, about 20 seconds.
Evenly distribute the filling mixture onto each tortilla. Add a small handful of shredded cheese to each tortilla, reserving some cheese for topping.
Roll the tortillas tightly around the filling and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring they are well coated.
Sprinkle the reserved shredded cheese over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes to melt and brown the cheese.
Remove the enchiladas from the oven and let them cool for 5 minutes before serving.
Garnish with chopped cilantro, and serve with sour cream if desired. Enjoy!
Nutrition Facts
Calories |
4018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.9 g | 205% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 10517 mg | 457% | |
| Total Carbohydrate | 365.5 g | 133% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 47.9 g | ||
| Protein | 261.8 g | 524% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2432 mg | 187% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 3815 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
