Black Bean Enchiladas

The love of enchiladas has been a part of me as long as I can remember. There is something about cutting into a piping hot corn tortilla dripping with sauce and cheese that almost feels like opening a present. What are the flavors wrapped in this gooey goodness? Will it be hot or mild? Maybe a surprise of seafood? Or a perfectly flavored and perfectly tender bite of beef? Or maybe no meat at all, but the sweet taste of corn almost hidden in the spicy sauce and filling.


1 Tbs vegetable oil
1/2 cup chopped onion
1 tsp Morton & Bassett Mexican Blend seasoning (can substitute ground cumin)
1 cup frozen whole kernel corn, thawed
3/4 cup medium heat salsa
1 can (15 oz) low sodium black beans, rinsed & drained
2 cups shredded Monterey Jack cheese
10 corn tortillas
1 can (10 oz) enchilada sauce
Chopped avocado, black olives, sour cream, and cilantro, if desired


Heat oven to 350. Spray an 11×7″ (2 quart) baking dish with cooking spray. In medium skillet, heat oil over medium heat. Add onion and Mexican blend; cooking, stirring occasionally, 4-5 minutes or until onion is tender. Stir in corn, salsa, beans, and 1 cup of cheese. Remove from heat.

In a small skillet warmed over medium to low, heat tortillas until easily pliable, being careful to turn often. Place approximately 1/4 cup bean mixture down center of each tortilla. Roll tightly and place seam sides down in baking dish. Spoon remaining bean mixture on top. Pour enchilada sauce over the top, spreading to coat tortillas. Sprinkle with remaining 1 cup of cheese.

Bake 25-30 minutes, until cheese is melted and sauce is bubbly. Serve with chopped avocado, black olives, sour cream, and / or cilantro.

Serves 10 enchiladas


* Derived from Pillsbury

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