Southwest Black Bean and Corn Enchiladas

Jun 03, 2023June 3, 20230 1
Southwest Black Bean and Corn Enchiladas that are a tasty and healthy meal option
in Main

Prep

15 min

Cook

25 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons oil
1 small yellow onion , diced
1 red bell pepper , diced
1 garlic clove , minced
1 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 ! )

Nutrision Information

Servings Per Recipe
6
Calories
393
Sugar
6g
Fat
16g
If you've ever been to a Tex-Mex restaurant, you may have seen enchiladas on the menu. This Southwest Black Bean and Corn Enchiladas recipe offers a healthier take on this classic dish. The black beans and corn add a nutritious punch, while the sauce and cheese provide a delicious flavor that is sure to please even the pickiest eaters. These enchiladas are also a great option for meal prep - you can make a batch ahead of time and enjoy them for several days.

Instructions

1.Preheat the oven to 375 degrees Fahrenheit. Grease a 9x13 inch baking dish.
2.In a large skillet, heat the oil and sauté onion and red bell pepper over medium heat for 5-7 minutes until soft.
3.Add garlic and sauté for another minute.
4.Add black beans, corn, salsa, sour cream, cumin, oregano, and salt. Stir well and let it simmer for 2-3 minutes.
5.Warm the tortillas slightly until they are soft and pliable.
6.Dip each tortilla into the enchilada sauce. Spoon filling in the center and roll up to form the enchilada. Place seam-side down in the baking dish.
7.Pour the remaining enchilada sauce over the tortillas. Sprinkle grated cheddar cheese over the top.
8.Bake for 20-25 minutes until cheese is melted and bubbly. Let it cool for a few minutes before serving.

PROS

These enchiladas are packed with protein and fiber from the black beans, and vitamin C from the red bell pepper.

They are a great vegetarian meal option that can be easily customized to your liking.

CONS

Some canned enchilada sauces and store-bought tortillas can be high in sodium and preservatives, so be sure to check the nutrition labels.

This recipe can be made spicy depending on the salsa used, which may not be to everyone’s taste.

HEALTH & BENEFITS

These enchiladas provide a good source of plant-based protein and fiber, which can help promote fullness and aid in digestion.
They are also a good source of vitamin C, which is important for immune system function and skin health. Adding a side salad or fresh veggies can make them even more nutrient-dense.

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