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Hearty Black Bean and Corn Enchiladas Baked in Red Sauce

Savor the bold flavors of these Hearty Black Bean and Corn Enchiladas Baked in a Rich Red Sauce You'll Devour. Hearty black beans, sweet corn, and savory spices are wrapped in warm tortillas, all under a bubbling layer of cheese and vibrant enchilada sauce. Each bite promises comfort and delight.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 8 corn tortillas
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup sweet corn frozen or fresh
  • 1 cup diced tomatoes canned or fresh
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 2 cups red enchilada sauce
  • Fresh cilantro for garnish

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, mix the black beans, corn, diced tomatoes, chili powder, and cumin until well combined.
  3. Warm the tortillas in a dry skillet for about 30 seconds on each side until pliable.
  4. Spoon a generous amount of the filling onto each tortilla and roll them up tightly.
  5. Spread half of the enchilada sauce in the bottom of a baking dish, then place the rolled tortillas seam-side down.
  6. Pour the remaining sauce over the rolled enchiladas, then sprinkle with shredded cheese.
  7. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  8. Garnish with fresh cilantro before serving, and enjoy!

Notes

For storing, keep the enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture. This dish is perfect for make-ahead meals; assemble ahead and bake just before serving!