Creamy Black Bean Enchiladas
Say hello to your new favorite comfort food with these Creamy Black Bean Enchiladas, a delightful fusion of bold flavors and creamy textures! Packed with hearty black beans, sweet corn, and a luscious blend of cream cheese and cheddar, these enchiladas strike the perfect balance between satisfying and indulgent. Seasoned with aromatic spices like cumin and chili powder, each tortilla is rolled to perfection and smothered in rich red enchilada sauce before being baked to gooey, cheesy bliss. Quick to prep in just 20 minutes and ready to serve in under an hour, this vegetarian-friendly dish is perfect for busy weeknights or a cozy weekend dinner. Top with fresh cilantro and optional sour cream for a vibrant finish, and watch these enchiladas disappear from the table in no time!
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Recipe Information
Ingredients
- 2 cups (cooked or canned, drained and rinsed) Black beans
- 1 cup Corn kernels
- 2 cups Shredded cheddar cheese
- 4 ounces (softened) Cream cheese
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 8 large Flour tortillas
- 2 cups Red enchilada sauce
- 1 tablespoon Olive oil
- 0.25 cup (chopped, for garnish) Fresh cilantro
- 0.5 cup (optional, for serving) Sour cream
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
In a large mixing bowl, combine the black beans, corn, 1 cup of shredded cheddar cheese, softened cream cheese, cumin, chili powder, garlic powder, and salt. Mix well until fully combined.
Lay a flour tortilla flat on a clean surface. Spoon about 1/4 cup of the black bean mixture onto the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the red enchilada sauce evenly over the rolled tortillas in the baking dish, making sure each tortilla is fully covered.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them sit for 5 minutes before serving.
Garnish with chopped fresh cilantro and serve with a dollop of sour cream on the side, if desired.
Nutrition Facts
Calories |
3274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.0 g | 237% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 12599 mg | 548% | |
| Total Carbohydrate | 307.7 g | 112% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 41.2 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2623 mg | 202% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 666 mg | 14% | |
*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.
