Easy and Quick Cheesy Black Bean & Corn Enchiladas

Looking for a comforting, flavor-packed dish that's simple to prepare? These Cheesy Black Bean & Corn Enchiladas are perfect for a weeknight meal or when you're craving a satisfying vegetarian option.

Loaded with black beans, corn, and a blend of spices, all wrapped in warm tortillas and smothered in enchilada sauce and cheese, they deliver that delicious combination of gooey, tangy, and savory goodness.

Serves: 6
Prep Time: 15 minutes
Cook Time: 20 minutes

Photo byGLP

Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 1 (12 oz) bag frozen corn
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 1/2 cups grated cheddar cheese
• 1 1/2 cups grated Monterey Jack cheese
• 12-14 corn tortillas, warmed
• 3 cups enchilada sauce, divided
• Fresh cilantro, chopped (for garnish)
• Sour cream (for serving)

Instructions:

1. Preheat your oven to 400°F.
2. In a medium-sized bowl, combine the black beans, corn, cumin, oregano, onion powder, garlic powder, salt, and 1/4 cup of the enchilada sauce. Stir until everything is mixed well.
3. Spread about 1 cup of enchilada sauce across the bottom of a baking dish.
4. Take each tortilla and spoon around 1/3 cup of the bean and corn filling down the center. Add a sprinkle of both cheeses on top of the filling, then roll the tortilla tightly. Place it seam-side down in the baking dish.
5. Continue filling and rolling the rest of the tortillas, ensuring you leave enough cheese for the final topping.
6. Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, then sprinkle the rest of the grated cheese on top.
7. Cover the dish with foil and bake for about 20 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and serve with fresh cilantro and a dollop of sour cream on the side. Enjoy the cheesy, saucy deliciousness!

Substitutions:

• Want some extra protein? Add cooked shredded chicken or sautéed mushrooms to the filling mix.
• Prefer a spicier kick? Toss in some diced jalapeños or a dash of cayenne pepper.
• If you're not a fan of Monterey Jack, swap it out for Pepper Jack for a little more heat.

Storage Tips:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave or warm them up in the oven at 350°F until heated through. You can also freeze them for up to 2 months—just be sure to wrap them tightly before freezing and thaw overnight before reheating.

https://12tomatoes.com/easy-cheesy-black-bean-enchiladas/