Saturday, November 10, 2012

Spicy Black Bean and Corn Enchiladas

I love enchiladas on a week night. They are quick to throw together and bake up quickly in the oven.

Last weekend I stumbled upon a recipe for black bean and sour cream enchiladas from Keep It Simple Foods. I'd also seen a picture on Pinterest for a black bean and corn salsa. It looked delicious as well. So I combined the two ideas for my mid-week dinner. It turned out extraordinarily well.

I found a recipe for enchilada sauce and then set about throwing together this perfect week night dinner.

Spicy Black Bean and Corn Enchiladas

Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 enchiladas
  • 1 15oz can black beans
  • 1 cup corn, frozen not canned
  • 2 cloves garlic, minced
  • 2 tbsp. cilantro, chopped
  • 1/2 fresh jalapeno, finely diced
  • 1/2 cup sour cream
  • 2 cup shredded cheddar cheese, divided
  • 1 tbsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 lime, juice and zest
  • 1/2 onion, finely diced
  • 2 1/2 cup enchilada sauce
  • 5 large flour tortillas
Cooking Directions
  1. Preheat oven to 350.
  2. Grease a 9x13 baking dish.
  3. In a large bowl, combine beans (drained and well rinsed), corn, garlic, cilantro, jalapeno (add more to increase spice), sour cream, 2/3 cup cheese, cumin, chili powder, lime juice and zest, and onion. Mix well.
  4. Spoon bean mixture into large tortillas, roll up and place seam-side down in the baking dish. Repeat with remaining filling.
  5. Pour enchilada sauce over the top and sprinkle on remaining cheese.
  6. Cover with foil.
  7. Bake at 350 for 15 min, remove foil and bake an additional 10 minutes.

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