Sonoran Black Bean Corn Enchiladas
Transport your taste buds to the vibrant Southwest with these irresistible Sonoran Black Bean Corn Enchiladas! Packed with a hearty blend of seasoned black beans, sweet corn, and sautéed red onion, these enchiladas are wrapped in soft flour tortillas, smothered in rich red enchilada sauce, and topped with gooey melted cheddar cheese. Seasoned with bold spices like cumin and chili powder, this recipe strikes the perfect balance between savory and smoky flavors. Ready in just 45 minutes, this meatless wonder is ideal for busy weeknights or casual family dinners. Serve them fresh out of the oven with optional garnishes like chopped cilantro, sour cream, or creamy avocado for an extra pop of flavor!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups (cooked, or 1 can rinsed and drained) Black beans
- 1 cup (fresh, frozen, or canned) Sweet corn kernels
- 0.5 cup (diced) Red onion
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 medium-sized Flour tortillas
- 1.5 cups Red enchilada sauce
- 1.5 cups Shredded cheddar cheese
- 2 tablespoons (chopped, optional for garnish) Fresh cilantro
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or cooking spray.
In a medium-sized skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until softened.
Stir in the black beans, corn kernels, cumin, chili powder, garlic powder, salt, and black pepper. Cook for another 3-4 minutes until the mixture is heated through and well combined. Remove from heat.
Spread a thin layer (about 1/2 cup) of enchilada sauce over the bottom of the greased baking dish.
Spoon a heaping 1/4 cup of the black bean and corn mixture into the center of each tortilla. Sprinkle a little cheese (about 1 tablespoon per tortilla) over the filling. Roll the tortillas tightly and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure each one is well coated. Sprinkle the remaining shredded cheddar cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil during the last 5 minutes of baking to allow the cheese to become bubbly and slightly golden.
Garnish with chopped fresh cilantro before serving, if desired. Serve warm with your favorite toppings, such as sour cream, sliced avocado, or a squeeze of lime.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 2330 mg | 101% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 7.7 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 180 mg | 4% | |
*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.
