Southwest Black Bean and Corn Enchiladas
Bursting with bold flavors and vibrant textures, Southwest Black Bean and Corn Enchiladas are the ultimate comfort food with a Tex-Mex twist. This easy-to-make dish combines a hearty filling of seasoned black beans, sweet corn, and zesty diced tomatoes with green chilies, all wrapped in soft flour tortillas and smothered in rich red enchilada sauce. Topped with a generous layer of melty Mexican cheese blend, this recipe bakes to bubbly perfection in just 30 minutes. Perfect for busy weeknights or family gatherings, these enchiladas are as satisfying as they are simple to prepare. Don’t forget a sprinkle of fresh cilantro and a dollop of creamy sour cream to elevate every bite! Whether you're a vegetarian or just looking for a flavorful meatless meal, these enchiladas deliver a delicious punch of Southwest-inspired goodness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 15 ounces black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 10 ounces diced tomatoes with green chilies, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 8 flour tortillas
- 2 cups red enchilada sauce
- 2 cups shredded Mexican cheese blend
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-5 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the black beans, corn, and diced tomatoes with green chilies to the skillet. Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, until the mixture is heated through and the flavors have combined. Remove from heat.
Spoon about 1/4 cup of the black bean and corn mixture onto the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are fully coated. Sprinkle the shredded Mexican cheese blend evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. 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 cool slightly. Garnish with chopped fresh cilantro, if desired. Serve with sour cream on the side, if preferred.
Nutrition Facts
Calories |
3918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.3 g | 282% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 11334 mg | 493% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 42.1 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 4209 mg | 324% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 2690 mg | 57% | |
*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.
