April 4, 2013

Cheesy Black Bean Enchiladas

How to make Black Bean Enchiladas

           Loaded with black beans, corn and cheese, saucy enchiladas are easy to make and always satisfy hearty appetites. It went along great with the other items on the Mexican themed party. These are a hit every time it's made. It's definitely a crowd- pleaser, plus it makes the job easy on the host.


1 tablespoon vegetable oil
1/2 cup chopped onion (1 medium)
1 teaspoon ground cumin
1 cup  frozen whole kernel corn, thawed
3/4 cup Thick 'n Chunky medium salsa
1 can (15 oz) black beans, rinsed and drained
2 cups shredded Monterey Jack cheese (8 oz)
10 flour tortillas (6 inch)
2 cans (10 oz) enchilada sauce
Chopped avocado, black olives, sour cream and cilantro, if desired

  •  Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from heat.
  •  On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas.
  • Sprinkle with remaining 1 cup cheese.  Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.  
Cheesy Black Bean Enchiladas


  • Beware of the corn tortillas, as they tend to crack & tear when to try to roll/fold them. 
  • You could vary the spice by using mild, medium or hot salsa or mild or hot enchilada sauce. The enchilada sauce can make or break the whole recipe from becoming a hit, be sure to go for a branded one.

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