Black Bean and Corn Enchiladas
This pantry staple dish is of heart healthy fiber, veggies and plant-based protein. Feel free to swap out pinto beans for black beans or add in other vegetables like chopped zucchini and more bell peppers. This recipe is delicious on its own or add toppings like avocado, cilantro and plain Greek yogurt!
Prep Time 30 minutes
Cook Time 20 minutes
Servings 8 enchiladas
- 1 onion chopped
- 1 bell pepper chopped
- 2 jalepenos seeds removed and diced
- 2 tsp spice mixture of chili powder, paprika, cumin or any favorite Mexican spice blend
- 1/4 tsp salt
- 2 cloves garlic minced
- 1 15 oz can tomato sauce
- 2 cups stock chicken or vegetable
- 1/4 cup cilantro
- 1 TBS lemon juice
- 2 15 ounce cans black beans drained and rinsed
- 1 15 ounce can corn drained and rinsed
- 1/2 onion chopped
- 1 clove garlic minced
- 8 tortillas
- 1/4 cup cheese as topping, if desired
For the Sauce
Heat olive oil in sauce pot over medium heat.
Add the diced bell pepper and onion to the warm pot. Stir and sautee until translucent and fragrant.
Add garlic, spice mixture, salt and chopped jalapenos. Stir and cook for an additional 2-3 minutes.
Add broth and tomato sauce. Bring to a boil, cover and simmer for 30 minutes.
Once done, add the lemon juice and chopped cilantro. Stir, turn off heat and set aside.
For the Enchiladas
Use 1/2 cup of the enchilada sauce to blend with beans, onion and garlic in blender until it is a bean dip consistency.
When ready, pour into bowl and stir in can of corn.
Pour 2 cups of sauce into the bottom of 9x13 pan.
Fill the middle of a tortilla with a few spoonfuls of enchilada filling. Wrap the tortilla and place seam side down in the pan.
Continue wrapping enchiladas and filling pan until complete.
Top with remaining sauce and cheese.
Cover with foil and bake in oven at 375 degrees for 15 minutes.
Remove foil and cook for an additional 5 minutes or until cheese is starting to turn golden and the sauce is bubbly.
Let sit for a few minutes before enjoying the enchiladas.