Black Bean and Corn Enchiladas

Flavorful corn tortillas filled with a savory mix of black beans, corn, and cheese, baked in a vibrant salsa verde, and served with fluffy cilantro-lime rice.

• Prep: 30 min
• Cook: 30 min
• Total: 1 hr
• Servings: 6
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $1.80/serving

Dietary

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

Tags

• comfort food
• bake
• savory
• kid-friendly
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (small, diced)
• 1 clove garlic (minced)
• 1 can black beans (15 ounce, rinsed and drained)
• 1 cup frozen corn
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 8 corn tortillas (6-inch)
• 1.5 cup salsa verde
• 1 cup Monterey Jack cheese (shredded)
• 1.5 cup white rice (uncooked)
• 0.25 cup fresh cilantro (chopped)
• 1 tablespoon lime juice

Instructions

1. Preheat oven to 375°F (190°C). Cook white rice according to package directions. Once cooked, stir in 1/4 cup chopped fresh cilantro and 1 tablespoon lime juice. Keep warm.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced yellow onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
3. Stir in rinsed and drained black beans, frozen corn, ground cumin, chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3-5 minutes, allowing flavors to meld. Remove from heat.
4. Spread about 1/2 cup salsa verde on the bottom of a 9x13 inch baking dish.
5. Warm corn tortillas slightly in the microwave (about 30 seconds) to make them pliable. Spoon about 1/4 cup of the black bean mixture into the center of each tortilla, sprinkle with a little Monterey Jack cheese, then roll up tightly and place seam-side down in the prepared baking dish.
6. Pour remaining salsa verde over the rolled enchiladas and sprinkle with remaining Monterey Jack cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Let stand for 5 minutes before serving.
8. Serve hot with cilantro-lime rice on the side.

Notes

To customize for a picky eater, you can offer plain warm tortillas, a separate bowl of beans and corn, and shredded cheese so they can assemble their own.

Nutrition (per serving)

• Calories: 420
• Protein: 18.5 g
• Carbohydrates: 58.7 g
• Fat: 13.5 g
• Fiber: 9.1 g
• Sodium: 760 mg
• Saturated Fat: 5.4 g
• Sugar: 5.2 g
• Cholesterol: 22 mg