Black Bean Corn Enchiladas Recipes

Steps:

• Heat oil in a pan until it shimmers.
• Add the onion and bell pepper and cook for about thirty seconds.
• Add the garlic, cumin and mexican oregano and cook until the onions and peppers are really soft.
• Add the salsa and black beans and cook until heated through.
• Using a potato masher, roughly mash the black beans so that some are broken and some are whole.
• Add the corn and cook until heated through.
• Stir in the sour cream.
• Spray a 9 X 13" casserole pan with cooking spray.
• Spread about a 1/2 cup of the enchilada sauce over the bottom of the casserole dish.
• Spoon the black bean mixture evenly in the center of the tortillas.
• Roll the tortillas up leaving the ends open, and place them seem down in the casserole dish. When I made this I got 6 pretty well stuffed tortillas and it almost totally filled my baking pan.
• Pour the rest of the enchilada sauce over the enchiladas, and use more or less to suit your liking.
• Cooking times vary. If you make this dish ahead of time and put it in the fridge and it cools down all the way I cover it with foil and put it in a 350 degree oven for 30 minutes, and then uncover it and sprinkle the cheese all over it and return it to the oven for another 15 minutes or until it's bubbling and heated through. If you make the bean mixture and stuff the tortillas immediately you won't have to bake it for as long, 10 minutes at 350 degrees uncovered and then sprinkle the cheese over and bake for another 10 minutes and that should do it. Since everything has already been cooked the key here is just getting it heated through.
• Serve topped with your favorite enchilada toppings.
• Enjoy!

Steps:

• Using cooking spray, spray the bottom of 2 8" or 9" cake pans. Preheat oven to 350°F.
• Drain black beans and corn.
• Saute the onions and garlic in the oil on medium heat. (If you are adding hot peppers, add them here) When soft and translucent, add the corn, beans, tomato sauce, salt and cumin. Stir to combine, and allow to heat through.
• When bean mixture is hot through, prepare the enchiladas:.
• Pour the enchilada sauce onto a plate or soup plate. Dip a tortilla into the sauce, making sure to coat both sides of the tortilla.
• Lay the first tortilla in one of the pans and spoon about 1/6 of the bean mixture on it.
• Sprinkle 1/8 of the cheese over the filling. Dip another tortilla in the sauce, lay it over the first tortilla and add bean mixture and cheese as before. Continue with the third tortilla. The last tortilla on each stack does not get bean mixture, only cheese. Make two stacks of 4 tortillas each.
• Gently spoon the remainder of the enchilada sauce over the tortillas.
• Bake at 350°F for 20-30 minutes, until hot through and cheese is melted. Serve immediately, with sour cream on the side.

Steps:

• Heat oven to 350. Spray 13x9 dish with cooking spray.
• In med. bowl, mix black beans, corn chilies, 1 cup of the cheese and 1/4 cup of enchilada sauce.
• Spread 1/2 cup of enchilada sauce over bottom of dish. Spoon 1/2 cup of bean mixture down center of each tortilla. Roll up tortillas, place seam side down in in prepared dish.
• Spoon remaining sauce over enchiladas.
• Sprinkle with pemaining 1 cup of cheese.
• Spray sheet of foil with cooking spray, cover sprayed side down.
• Bake 30-35 minutes until heated through and cheese is bubbly.
• Enjoy!

Steps:

• Make the enchilada sauce: Combine chili powder, flour, cocoa powder, oregano, cumin and garlic in a small saucepan. While whisking, slowly add water one tablespoon at a time until a fairly thick paste forms. Whisk in stock, bring to boil and then lower hit and simmer for 5 minutes, or until the mixture thickens. Now whisk in the tomato sauce, bring to a boil, then lower heat and simmer for 10 minutes, uncovered. You can add salt at this point, but if your chili powder has salt (as most do) you might want to skip it or use only a small amount. Remove from heat and set sauce aside for now.
• Preheat oven to 350F.
• Heat the olive oil in a saucepan over medium-high heat, then add the onion and bell pepper. Saute for about five minutes, then add the garlic and chipotle peppers and cook for 2-3 minutes longer.
• Stir in the black beans WITH can liquid. Stir well. Now add the drained corn, cumin, oregano and salt. Bring to a boil, then lower heat and simmer uncovered for 30 minutes, while stirring every 10 minutes. You want most of the flavorful can liquid to get absorbed/evaporate.
• Once the beans & corn are done, remove from heat and stir in lime juice and cilantro.
• Finally, construct your enchiladas! Spray a 13x9inch baking dish with cooking spray. Spread about a third of the enchilada sauce over the bottom of the dish.
• Spoon about 1/2 cup bean & corn mixture in the middle of a tortilla. Roll up; place seam side down in baking dish. Repeat one by one with remaining tortillas.
• Spoon the remaining sauce over the enchiladas evenly. Place in oven and bake for 40-45 minutes.
• Let enchiladas cool for at least 5 minutes before eating. Sprinkle with Cotija cheese just before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
• Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
• Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
• Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
• Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.

Steps:

• In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• Preheat oven to 350°F.
• Peel and halve onion. Cut halves into ½" dice. Stem poblano pepper, seed, and cut into ½" dice. Stem, seed, and mince jalapeño. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Trim radish, halve, and slice into thin half-moons. Drain and rinse black beans.
• Heat olive oil in a medium non-stick pan over medium-high heat. Add onion, poblano pepper (to taste), and half the jalapeño (to taste) (reserve remaining for garnish) to hot pan and stir occasionally, 2-3 minutes. Add corn, black beans, and seasoning blend and stir occasionally, 3-5 minutes. Remove from burner and cool 3-5 minutes.
• Spray a large casserole dish with non-stick spray. Pour 1/2 cup enchilada sauce (reserve remaining for topping enchiladas) into prepared casserole dish, coating the bottom. (Use a dish large enough to fit all of the rolled tortillas in a single layer without a lot of empty space) Place one tortilla on a clean work surface. Add ⅓ cup filling to tortilla, tightly roll up, and place in casserole dish, seam-side down. Repeat for remaining tortillas. Don't overfill tortillas. Make sure ends overlap and have a chance to seal while baking.
• Place leftover filling around enchiladas or serve on the side. Pour remaining enchilada sauce over enchiladas and top with cheese.
• Spray a piece of foil with cooking spray and place over casserole dish, sprayed side down. Tightly seal foil and bake 15 minutes. Remove foil and bake until cheese is bubbly, 7-9 minutes.
• Plate dish garnishing with remaining jalapeño (to taste), radish, enchilada sauce, and sour cream. Bon appétit!

Steps:

• Prepare Enchilada Sauce #402189.
• As it simmers, fry the ground beef and onions - season well with salt and pepper.
• When the ground beef is cooked through, remove from heat. Allow to cool slightly.
• Stir in half of the can of black beans (or more if you prefer!) and 3/4 cup of the shredded cheese.
• Assemble enchiladas by placing several tablespoons of filling in the tortilla and rolling it up tightly.
• Place 1 cup of Enchilada Sauce #402189 in the bottom of the casserole (enough to cover the bottom).
• Place enchiladas side by side in the pan, top with remaining enchilada sauce and sprinkle remaining cheddar cheese on top.
• Bake in a covered casserole pan at 350°F for 30-40 minutes, until tortillas are tender and heated through.

Steps:

• Preheat oven to 350 degrees.
• Prepare enchilada sauce: Heat oil in large saucepan over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Stir in broth, chili powder, honey, cumin, salt, and crushed tomatoes. Reduce heat, and simmer 30 minutes.
• While sauce is simmering, heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; saute for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
• Spread 1 cup enchilada sauce in the bottom of a 13X9-inch baking dish. Spoon about 1/2 cup zucchini mixture (and any grilled chicken you may want to add) down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and cheese. Spread remaining sauce over enchiladas.
• Cover with foil; bake at 350 degrees for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
• Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
• Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.

Steps:

• Combine soup, sour cream, picante sauce, and chili powder.
• In a separate bowl, mix beans, cheese, and 1 cup of sauce mixture.
• Divide bean mixture into tortillas.
• Roll with seam down in a 9x13 pan.
• Pour remaining sauce over top of enchiladas.
• Cover and bake at 350 for 40 minutes.
• (I like to remove cover for last 10 minutes of bake time so that it gets a little crispy.) After baking, top with green onion and tomato.

Steps:

• In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.