Black Bean and Corn Enchiladas
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 24 small corn tortillas, warmed
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 2 (15 ounce) cans corn, drained
  • 2 (4 ounce) cans green chilies
  • 1 large red bell pepper, seeded and diced
  • 1 large green bell pepper, seeded and diced
  • 2 teaspoons ground cumin
  • Juice from 1 lime
  • Salt and pepper, to taste
  • 1 (28 ounce) can red enchilada sauce
  • 3 cups shredded Mexican blend cheese
  1. Preheat oven to 350 F. Lightly spray 2 9×13" baking dishes with non-stick cooking spray.
  2. In a large bowl, combine the black beans, corn, green chilies, red bell pepper, green bell pepper, ground cumin and lime juice. Season with a little salt and pepper.
  3. Roll the black bean and corn mixture into the corn tortillas and place seam side down in the prepared baking dish.
  4. Pour the red enchilada sauce over the top of the enchiladas, then sprinkle the shredded cheese on top.
  5. Bake in the preheated oven for 15 minutes or until cheese has melts.
If you have a smaller family and don't need 8 servings, save half of the uncooked enchiladas for another night! Securely cover the pan with aluminum foil and stick in the freezer for up to 30 days. Remove from freezer and allow to thaw in fridge a couple of hours before baking, then bake at 350 degrees until cheese melts and the middle of enchiladas are thoroughly cooked.
Recipe by Tone and Tighten at