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Black Bean Enchiladas

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Delicious and comforting enchiladas filled with black beans, corn, and topped with melted cheese, inspired by traditional Mexican cuisine.

Ingredients

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  • 2 cups black beans, cooked
  • 1 cup corn
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 8 corn tortillas
  • 1 cup enchilada sauce
  • Fresh cilantro for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Sauté the chopped onion and minced garlic in a skillet until softened, about 3-5 minutes.
  3. Combine the black beans, corn, cumin, and chili powder in the skillet and stir until heated through.
  4. Assemble the enchiladas by placing filling in each tortilla, rolling them up, and placing seam-side down in a baking dish.
  5. Top with enchilada sauce and sprinkle shredded cheese over the top.
  6. Bake in the preheated oven for 20-25 minutes until heated through and cheese is melted.
  7. Garnish with fresh cilantro before serving.

Notes

Make these enchiladas ahead of time and refrigerate them before baking. They keep well in the fridge for 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/black-bean-enchiladas/

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