Enchiladas Black Bean And Corn Recipes

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BLACK BEAN VEGGIE ENCHILADAS



Black Bean Veggie Enchiladas image

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

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 enchiladas.

Number Of Ingredients 13

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 chilies
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

Steps:

  • 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, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 759mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 6g fiber), Protein 13g protein.

SOUTHWEST BLACK BEAN AND CORN ENCHILADAS



Southwest Black Bean and Corn Enchiladas image

I searched and searched for a black bean enchilada recipe that sounded good to me and couldn't find one so I made one up. A few pointers with this recipe it's really easy and you can change it to your tastes. We like to top these with lettuce, tomatoes, green onions, cilantro, guacamole, sour cream, and shoot just about anything else in the fridge that sounds good. Use your favorite salsa, use more or less sour cream, leave the corn, add more bell pepper, really it's up to your but we really really liked these. Hope you do too!

Provided by I Cook Therefore I

Categories     Black Beans

Time 40m

Yield 6 enchiladas, 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons oil
1 small yellow onion, diced
1 red bell pepper, diced
1 garlic clove, minced
1 (15 ounce) can black beans, drained and rinsed
1/2 cup salsa (your favorite)
1/2 cup corn kernel (frozen, fresh, or canned)
1/3 cup sour cream
1 teaspoon cumin
1/2 teaspoon Mexican oregano
salt
6 eight inch tortillas (corn or flour)
4 cups enchilada sauce (I recommend Red Velvet Enchilada Sauce, but use your favorite recipe, or just use canned)
cheddar cheese, shredded (as much as makes you happy!)

Steps:

  • Heat oil in a pan until it shimmers.
  • Add the onion and bell pepper and cook for about thirty seconds.
  • Add the garlic, cumin and mexican oregano and cook until the onions and peppers are really soft.
  • Add the salsa and black beans and cook until heated through.
  • Using a potato masher, roughly mash the black beans so that some are broken and some are whole.
  • Add the corn and cook until heated through.
  • Stir in the sour cream.
  • Spray a 9 X 13" casserole pan with cooking spray.
  • Spread about a 1/2 cup of the enchilada sauce over the bottom of the casserole dish.
  • Spoon the black bean mixture evenly in the center of the tortillas.
  • Roll the tortillas up leaving the ends open, and place them seem down in the casserole dish. When I made this I got 6 pretty well stuffed tortillas and it almost totally filled my baking pan.
  • Pour the rest of the enchilada sauce over the enchiladas, and use more or less to suit your liking.
  • Cooking times vary. If you make this dish ahead of time and put it in the fridge and it cools down all the way I cover it with foil and put it in a 350 degree oven for 30 minutes, and then uncover it and sprinkle the cheese all over it and return it to the oven for another 15 minutes or until it's bubbling and heated through. If you make the bean mixture and stuff the tortillas immediately you won't have to bake it for as long, 10 minutes at 350 degrees uncovered and then sprinkle the cheese over and bake for another 10 minutes and that should do it. Since everything has already been cooked the key here is just getting it heated through.
  • Serve topped with your favorite enchilada toppings.
  • Enjoy!

BLACK BEAN AND CORN ENCHILADAS



Black Bean and Corn Enchiladas image

Pull together these cheesy, easy meatless enchiladas with the help of a few and Old El Paso pantry standards. Black beans, corn and green chilies lend colorful Mexican flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 7

1 can (15 oz) black beans, rinsed, drained
1 can (11 oz) whole kernel corn, red and green peppers, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2 cups shredded Colby-Monterey Jack cheese (8 oz)
1 can (10 oz) Old El Paso™ enchilada sauce
8 flour tortillas (6 to 7 inch)*
Shredded lettuce, chopped tomatoes, chopped avocado, sour cream and salsa, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
  • Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
  • Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.

Nutrition Facts : Calories 600, Carbohydrate 76 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 12 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 10 g, TransFat 1 g

ENCHILADAS - BLACK BEAN AND CORN



Enchiladas - Black Bean and Corn image

Make and share this Enchiladas - Black Bean and Corn recipe from Food.com.

Provided by soveria

Categories     Mexican

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

15 ounces black beans
1 jalapeno pepper
8 fluid ounces red enchilada sauce
1 red onion
1 poblano pepper
2 radishes
8 ounces corn kernels
2 tablespoons taco seasoning
12 small flour tortillas
6 ounces shredded Cotija cheese (or Gallego if you really want to bump it a notch)
2 ounces sour cream
2 tablespoons olive oil

Steps:

  • Preheat oven to 350°F.
  • Peel and halve onion. Cut halves into ½" dice. Stem poblano pepper, seed, and cut into ½" dice. Stem, seed, and mince jalapeño. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Trim radish, halve, and slice into thin half-moons. Drain and rinse black beans.
  • Heat olive oil in a medium non-stick pan over medium-high heat. Add onion, poblano pepper (to taste), and half the jalapeño (to taste) (reserve remaining for garnish) to hot pan and stir occasionally, 2-3 minutes. Add corn, black beans, and seasoning blend and stir occasionally, 3-5 minutes. Remove from burner and cool 3-5 minutes.
  • Spray a large casserole dish with non-stick spray. Pour 1/2 cup enchilada sauce (reserve remaining for topping enchiladas) into prepared casserole dish, coating the bottom. (Use a dish large enough to fit all of the rolled tortillas in a single layer without a lot of empty space) Place one tortilla on a clean work surface. Add ⅓ cup filling to tortilla, tightly roll up, and place in casserole dish, seam-side down. Repeat for remaining tortillas. Don't overfill tortillas. Make sure ends overlap and have a chance to seal while baking.
  • Place leftover filling around enchiladas or serve on the side. Pour remaining enchilada sauce over enchiladas and top with cheese.
  • Spray a piece of foil with cooking spray and place over casserole dish, sprayed side down. Tightly seal foil and bake 15 minutes. Remove foil and bake until cheese is bubbly, 7-9 minutes.
  • Plate dish garnishing with remaining jalapeño (to taste), radish, enchilada sauce, and sour cream. Bon appétit!

Nutrition Facts : Calories 706.4, Fat 30.7, SaturatedFat 12.7, Cholesterol 52.5, Sodium 1179.6, Carbohydrate 84.5, Fiber 12.6, Sugar 5.8, Protein 26.3

ZUCCHINI, BLACK BEAN, AND CORN ENCHILADAS



Zucchini, Black Bean, and Corn Enchiladas image

Make and share this Zucchini, Black Bean, and Corn Enchiladas recipe from Food.com.

Provided by Absarunnin

Categories     One Dish Meal

Time 1h10m

Yield 8 enchiladas, 8 serving(s)

Number Of Ingredients 15

1 teaspoon olive oil
2 cups diced zucchini
1 1/4 cups frozen corn
1 (15 ounce) can black beans, rinsed and drained
8 whole wheat tortillas
2 cups shredded cheddar cheese
1 teaspoon olive oil
1/2 cup diced red onion
1 teaspoon minced garlic
1/2 cup vegetable broth
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
1 (28 ounce) can crushed tomatoes, undrained

Steps:

  • Preheat oven to 350 degrees.
  • Prepare enchilada sauce: Heat oil in large saucepan over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Stir in broth, chili powder, honey, cumin, salt, and crushed tomatoes. Reduce heat, and simmer 30 minutes.
  • While sauce is simmering, heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; saute for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
  • Spread 1 cup enchilada sauce in the bottom of a 13X9-inch baking dish. Spoon about 1/2 cup zucchini mixture (and any grilled chicken you may want to add) down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and cheese. Spread remaining sauce over enchiladas.
  • Cover with foil; bake at 350 degrees for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

Nutrition Facts : Calories 396.9, Fat 14.5, SaturatedFat 6.7, Cholesterol 29.7, Sodium 930.8, Carbohydrate 52.1, Fiber 6.7, Sugar 3.6, Protein 18

BLACK BEAN & CORN ENCHILADAS



Black Bean & Corn Enchiladas image

Easy meatless enchiladas. You can skip the first step and use a store-bought enchilada sauce to save time, but I always make my own as I've never found a jarred brand that I've liked. These are great topped with freshly made guacamole and served with cilantro-lime rice.

Provided by rpgaymer

Categories     One Dish Meal

Time 1h30m

Yield 10 enchiladas, 5 serving(s)

Number Of Ingredients 24

2 -3 tablespoons chili powder
2 tablespoons flour
2 teaspoons cocoa powder
1 teaspoon oregano, Mexican
1 teaspoon cumin
2 garlic cloves, crushed
3 -5 tablespoons water
1 cup vegetable stock
1 (15 ounce) can tomato sauce
1 teaspoon salt (to taste)
1 tablespoon olive oil
1 onion, chopped
1 green pepper, chopped
4 garlic cloves, minced
4 -5 chipotle peppers, seeded and minced
1 (15 ounce) can black beans, undrained
1 (10 ounce) can corn, drained
1 teaspoon cumin
1/2 teaspoon oregano, Mexican
1/2 teaspoon salt
1 tablespoon lime juice (about one lime half)
1/2 cup cilantro, chopped
10 (8 -9 inch) flour tortillas, warmed in the microwave for 30 seconds just before using
4 ounces Cotija cheese, crumbled or grated

Steps:

  • Make the enchilada sauce: Combine chili powder, flour, cocoa powder, oregano, cumin and garlic in a small saucepan. While whisking, slowly add water one tablespoon at a time until a fairly thick paste forms. Whisk in stock, bring to boil and then lower hit and simmer for 5 minutes, or until the mixture thickens. Now whisk in the tomato sauce, bring to a boil, then lower heat and simmer for 10 minutes, uncovered. You can add salt at this point, but if your chili powder has salt (as most do) you might want to skip it or use only a small amount. Remove from heat and set sauce aside for now.
  • Preheat oven to 350F.
  • Heat the olive oil in a saucepan over medium-high heat, then add the onion and bell pepper. Saute for about five minutes, then add the garlic and chipotle peppers and cook for 2-3 minutes longer.
  • Stir in the black beans WITH can liquid. Stir well. Now add the drained corn, cumin, oregano and salt. Bring to a boil, then lower heat and simmer uncovered for 30 minutes, while stirring every 10 minutes. You want most of the flavorful can liquid to get absorbed/evaporate.
  • Once the beans & corn are done, remove from heat and stir in lime juice and cilantro.
  • Finally, construct your enchiladas! Spray a 13x9inch baking dish with cooking spray. Spread about a third of the enchilada sauce over the bottom of the dish.
  • Spoon about 1/2 cup bean & corn mixture in the middle of a tortilla. Roll up; place seam side down in baking dish. Repeat one by one with remaining tortillas.
  • Spoon the remaining sauce over the enchiladas evenly. Place in oven and bake for 40-45 minutes.
  • Let enchiladas cool for at least 5 minutes before eating. Sprinkle with Cotija cheese just before serving.

Nutrition Facts : Calories 660.9, Fat 20.4, SaturatedFat 7.2, Cholesterol 23.9, Sodium 2175.1, Carbohydrate 99.4, Fiber 14.1, Sugar 11.5, Protein 24.5

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