Black Bean and Corn Enchiladas

  • 12 corn tortillas
  • 4-6 oz grated mozzarella or Jack cheese
  • Enchilada sauce
  • 3 Tbsp olive oil
  • One medium onion, diced
  • 1/2 green pepper, diced
  • 3 cloves garlic, minced or pressed
  • 1 14oz can black beans, drained and rinsed
  • 1 package frozen corn (or 2 ears fresh in the summer!)
  • 2 tsp cumin
  • 1 tsp coriander
  • Cilantro
  • Kosher salt and fresh cracked black pepper

Easy Enchilada Sauce

  • 1/2 onion
  • 3 cloves garlic
  • Canned chilies or chili powder as you like it (use more for more spice!)
  • 1 large can diced or crushed tomatoes
  • 2 tsp cumin
  • 1 tsp coriander
  • Kosher salt and fresh cracked black pepper
  • 3 Tbsp vegetable oil

In a large skillet, soften the onion and pepper in the olive oil until translucent and sweet smelling.  Add the garlic and cook one minute more.  Add the beans, corn, and spices and stir together until the spices become fragrant.  Season to taste with salt and pepper and add cilantro if desired.

In a 9×13 inch baking pan, spread a thin layer of the enchilada sauce.  Lay out the 12 tortillas and divide the filling amongst them.  Roll each enchilada up into a cigar shape and place them in the pan so they are touching each other.  It is ok if they overlap.   Ladle a generous layer of the sauce over the top so the enchiladas are covered.  Cover the entire top with cheese.

Place the pan into a preheated 375°F oven.  Bake for 20 minutes or until the cheese is melted and the enchiladas are baked through.  If the top does not brow, turn on the broiler for 30-60 seconds at the end.

Combine all ingredients except the oil in the bowl or a food processor or blender.  Pulse until pureed.  Heat the oil in a large pan.  Add the pureed sauce and cook over medium heat for about 10 minutes, stirring gently.  Season to taste.