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Black Bean and Corn Enchiladas

Name: Black Bean and Corn Enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 enchiladas.
Cuisine: North America, Southwest
Ingredients: 1 small onion, chopped; 1 small green pepper, chopped; 1/2 cup sliced fresh mushrooms; 2 teaspoons olive oil; 1 garlic clove, minced; 1 can (15 ounces) black beans, rinsed and drained; 3/4 cup frozen corn, thawed; 1 can (4 ounces) chopped green chiles; 2 tablespoons reduced-sodium taco seasoning; 1 teaspoon dried cilantro flakes; 6 whole wheat tortillas (8 inches), warmed; 1/2 cup enchilada sauce; 3/4 cup shredded reduced-fat Mexican cheese blend; Optional: Minced fresh cilantro and chopped tomatoes

22 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 25 min.

Makes

6 enchiladas

I created this black bean and corn enchiladas recipe one night when we were in the mood for enchiladas, but didn't want all the fat and calories of traditional ones. I used ingredients I had on hand, and now this recipe's a family favorite! —Nicole Barnett, Centennial, Colorado

Ingredients

1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons olive oil
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 can (4 ounces) chopped green chiles
2 tablespoons reduced-sodium taco seasoning
1 teaspoon dried cilantro flakes
6 whole wheat tortillas (8 inches), warmed
1/2 cup enchilada sauce
3/4 cup shredded reduced-fat Mexican cheese blend
Optional: Minced fresh cilantro and chopped tomatoes

Directions

In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chiles, taco seasoning and cilantro; cook until heated through, 2-3 minutes.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place in a greased 13x9-in. baking dish. Top with enchilada sauce and cheese.
Bake, uncovered, at 350° for 25-30 minutes or until heated through. Garnish servings with cilantro and tomatoes if desired.

Black Bean and Corn Enchiladas Tips

How can you make black bean and corn enchiladas vegan or gluten-free?

This recipe can easily be adapted to vegan or gluten-free lifestyles. To make these black bean and corn enchiladas gluten-free, simply switch out the flour tortillas for corn tortillas. To be extra safe, check the taco seasoning packet and enchilada sauce to look out for hidden ingredients that could contain gluten. To make this recipe vegan, swap in your favorite vegan cheese.

How can you prevent the tortillas from falling apart?

If your tortillas are a little stiff, throw them in the microwave for a few seconds to heat them up. They’ll be slightly more pliable and easier to work with, and will be less likely to break when you're rolling them up.

How do you store black bean and corn enchiladas?

These enchiladas will last for 3-4 days well wrapped in the fridge. However, they taste best fresh, as the tortillas will soften the longer you store them. Here’s our great guide to how long your leftovers actually last. If you liked these black bean and corn enchiladas, here are more ways to make enchiladas at home, or other vegetarian dinners to work into your meal plan.

—Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition Facts

1 each: 292 calories, 8g fat (2g saturated fat), 10mg cholesterol, 759mg sodium, 43g carbohydrate (4g sugars, 6g fiber), 13g protein.