If you’re looking for a comforting and flavorful meal with a Mexican twist, these Black Bean and Corn Enchiladas are sure to hit the spot. Packed with wholesome ingredients and delicious seasonings, this recipe is perfect for a cozy evening at home or for entertaining guests. The combination of black beans, corn, and gooey cheese wrapped in warm tortillas makes for a delightful and satisfying dish. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is simple to follow and will quickly become a household favorite. Let’s dive into creating these mouthwatering Black Bean and Corn Enchiladas!
**Ingredients:**
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 small onion, finely chopped
– 1 bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 1 can (10 oz) red enchilada sauce
– 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
– 8 small flour tortillas
– Chopped fresh cilantro, for garnish
– Sour cream, for serving (optional)
**Instructions:**
1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with non-stick cooking spray and set aside.
2. In a large skillet over medium heat, sauté the onion and bell pepper until softened, about 5 minutes.
3. Add the minced garlic, ground cumin, and chili powder to the skillet. Cook for an additional minute until fragrant.
4. Stir in the black beans and corn, and season with salt and pepper to taste. Cook for another 3-4 minutes until the mixture is heated through.
5. Pour about ¼ cup of enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
6. Place a spoonful of the black bean and corn mixture along the center of a tortilla. Sprinkle some cheese over the filling. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
7. Pour the remaining enchilada sauce over the assembled tortillas, making sure they are generously coated. Sprinkle any remaining cheese on top.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted.
9. Remove the foil and bake for an additional 5 minutes to lightly brown the cheese.
10. Once done, garnish the enchiladas with chopped cilantro. Serve hot with a dollop of sour cream on top, if desired.
Enjoy these Black Bean and Corn Enchiladas with your favorite sides, such as Mexican rice, guacamole, or a fresh salad. This recipe is versatile and can be customized to suit your taste preferences. You can also make it ahead of time and simply bake it when ready to serve, making it a convenient option for busy days. We hope this dish brings a taste of Mexico to your table and adds a touch of warmth to your home gatherings.
