There’s something magical about gathering around the table with loved ones to enjoy a meal that’s been thoughtfully prepared. Black Bean and Corn Enchiladas brings this magic to life with its flavorful blend of black beans, sweet corn, and spices, all enveloped in gooey cheese. Perfect for family dinners, this recipe’s vibrant colors and comforting flavors make it an instant favorite, especially during those cozy seasonal gatherings.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4
- Skill Level: Beginner
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small flour tortillas
- 1 can (10 oz) enchilada sauce
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine black beans, corn, 1/2 cup of cheddar cheese, 1/2 cup of Monterey Jack cheese, onion, garlic, cumin, chili powder, salt, and black pepper. Mix well.
- Spread a thin layer of enchilada sauce over the bottom of a 9×13 inch baking dish.
- Place about 1/4 cup of the black bean and corn mixture down the center of each tortilla. Roll up the tortillas and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle the remaining shredded cheddar and Monterey Jack cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
- Garnish with fresh cilantro before serving. Enjoy your Black Bean and Corn Enchiladas hot!
Helpful Tips
- To make it spicier: Add a chopped jalapeño to the filling.
- For a smokier flavor: Use smoked paprika instead of chili powder.
- Vegetarian option: Ensure your enchilada sauce is vegetarian-friendly.
Storage Instructions
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Ingredient Substitutions
- Cheese variations: Try using a Mexican blend cheese or pepper jack for added spice.
- Corn substitutions: Substitute corn with diced zucchini or bell peppers for a different twist.
Pairings
These enchiladas pair wonderfully with a side of Spanish rice or a fresh avocado salad. For drinks, consider a classic margarita or a refreshing glass of horchata.
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