Black Bean and Corn Enchiladas

Flavorful black beans and corn wrapped in tortillas, smothered in a savory red enchilada sauce and melted cheese, served with cilantro-lime rice and crunchy tortilla chips and salsa.

• Prep: 25 min
• Cook: 25 min
• Total: 50 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $3.87/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• comfort food
• savory

Ingredients

• 0.5 tablespoon olive oil
• 0.25 yellow onion (medium, diced)
• 1 clove garlic (minced)
• 1 can black beans (rinsed, drained)
• 0.5 cup frozen corn (thawed)
• 0.5 teaspoon ground cumin
• 0.25 teaspoon chili powder
• 0.25 cup red enchilada sauce
• 4 flour tortillas (small (6-inch))
• 0.5 cup Monterey Jack cheese (shredded)
• 1 tablespoon fresh cilantro (chopped)
• 0.5 cup white rice (uncooked)
• 1 cup water
• 1 tablespoon fresh lime juice (fresh)
• 0.25 teaspoon salt
• 4 ounce tortilla chips
• 0.25 cup salsa

Instructions

1. Preheat oven to 375°F (190°C). Spray a small baking dish with cooking spray.
2. For the rice, combine 1/2 cup uncooked white rice with 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed. Fluff with a fork, then stir in 1 tablespoon fresh lime juice and 1/4 teaspoon salt. Keep warm.
3. Heat 1/2 tablespoon olive oil in a skillet over medium heat. Add diced yellow onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 minute more.
4. Add rinsed and drained black beans, thawed frozen corn, 1/2 teaspoon ground cumin, and 1/4 teaspoon chili powder to the skillet. Cook for 2-3 minutes, stirring, until heated through and fragrant.
5. Spread a thin layer of red enchilada sauce on the bottom of the prepared baking dish. Warm tortillas briefly (microwave or skillet) to make them more pliable. Spoon a portion of the black bean and corn mixture down the center of each flour tortilla. Top with a sprinkle of shredded Monterey Jack cheese.
6. Roll up the tortillas tightly and place seam-side down in the baking dish. Pour remaining red enchilada sauce over the enchiladas and sprinkle with remaining shredded Monterey Jack cheese.
7. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Garnish with chopped fresh cilantro.
8. Serve the enchiladas immediately with cilantro-lime rice, tortilla chips, and salsa.

Notes

To make these spicier, you can add a pinch of cayenne pepper to the bean mixture or use a spicy enchilada sauce. These enchiladas are great for meal prep.

Nutrition (per serving)

• Calories: 780
• Protein: 31.5 g
• Carbohydrates: 108.2 g
• Fat: 26.8 g
• Fiber: 17.5 g
• Sodium: 1850 mg
• Saturated Fat: 9.2 g
• Sugar: 8.1 g
• Cholesterol: 35 mg