Recipe: Delicious Black bean and corn enchiladas

Black bean and corn enchiladas. Add the corn and cook until heated through. Spoon the black bean mixture evenly in the center of the tortillas. I love enchiladas, especially ones loaded with black beans.

One of the things I love the most about these Sweet Potato, Black Bean and Corn Enchiladas (besides the fact that it's Mexican food!), is that you can make the entire meal in advance. In a deep skillet over medium heat, heat the oil. Add the sauce and cook, stirring often, until it comes to a boil. You can have Black bean and corn enchiladas using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Black bean and corn enchiladas

1. Prepare 1/2 teaspoon of olive oil.
2. Prepare 1 clove of garlic, minced.
3. You need 1 of yellow onion chopped.
4. It's 1 of green bell pepper, chopped.
5. Prepare 1 of red bell pepper, chopped.
6. You need 15 ounce of can of black beans, rinsed and drained.
7. It's 1/2 cup of frozen corn, thawed.
8. It's 1 tablespoon of taco seasoning.
9. You need 6 of large whole wheat tortillas, warmed.
10. It's of Enchilada sauce.

To Assemble The Enchiladas: Pour half of the enchilada sauce in the base of the baking dish, For each enchilada, place the enchilada filling in the center of each the center of each tortilla, roll the tortilla up, and. Add the beans, half of the corn, then top with cheese. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce are rolled into tortillas and baked with enchilada sauce and more cheese for this family-pleasing favorite.

Black bean and corn enchiladas instructions

1. Heat the oil in a heavy skillet over medium.
2. Add the garlic and cook for 1 minute.
3. Stir in the onion and bell peppers. Cook, stirring for 5 to 7 minutes.
4. Stir in the black beans, corn, and taco seasoning.
5. Cook the mixture for 2-3 minutes or until heated through.
6. Spoon about 1/2 cup of the black bean vegetable mixture down the center of each tortilla.
7. Roll the tortillas up around the filling and place in a greased baking dish.
8. After placing all the tortillas in the dish, top with enchilada sauce.
9. Bake the enchilada for 25-30 minutes or until hot and bubbling.

Roll up tortillas, place seam side down in in prepared dish. Spray a glass baking dish with nonstick spray and set aside. Spread half over the cornmeal layer. Add the black beans and corn to the onion mixture and stir well. Pour over the enchilada sauce, and spread into an even layer.