Spicy Black Bean and Corn Enchiladas

A flavorful and filling vegetarian enchilada recipe packed with black beans, corn, and a homemade enchilada sauce.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.45/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Mexican

Main Ingredient:

Vegetarian

Dietary:

Gluten-Free

Mood:

Hearty•Spicy

Ingredients

Servings

2tablespoonsOlive Oil

£0.25

1mediumOnion(chopped)

£0.50

3clovesGarlic(minced)

£0.15

2tablespoonsChili Powder

£0.20

1teaspoonCumin

£0.10

0.5teaspoonOregano(dried)

£0.05

0.5teaspoonSmoked Paprika

£0.10

2tablespoonsTomato Paste

£0.15

2cupsVegetable Broth(low sodium)

£0.50

2cansBlack Beans(15 ounces each, drained and rinsed)

£1.20

1canCorn(15 ounces, drained)

£0.65

1mediumGreen Bell Pepper(chopped)

£0.70

2cupsMonterey Jack Cheese(shredded, divided)

£2.50

0.3cupCilantro(chopped, optional)

£0.40

8tortillasCorn Tortillas(6-inch)

£1.50

1tablespoonLime Juice(Freshly squeezed)

£0.15

to tasteSalt

£0.02

to tastePepper

£0.70

Total Cost

£9.82

£2.45 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Make the Enchilada Sauce: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
3.
Stir in the chili powder, cumin, oregano, smoked paprika, and tomato paste. Cook for 1 minute, stirring constantly.
4.
Pour in the vegetable broth and bring to a simmer. Reduce heat and simmer for 15 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
5.
Make the Filling: While the sauce simmers, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the black beans, corn, and green bell pepper. Cook until the bell pepper is slightly softened, about 5 minutes.
6.
Stir in the lime juice and half of the chopped cilantro (if using). Season with salt and pepper to taste.
7.
Assemble the Enchiladas: Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
8.
Warm the corn tortillas slightly (either in the microwave for a few seconds or on a dry skillet) to make them more pliable. This prevents cracking.
9.
Spoon about 1/4 cup of the bean and corn filling into each tortilla. Sprinkle with a little bit of the Monterey Jack cheese.
10.
Roll up the tortilla tightly and place it seam-side down in the baking dish.
11.
Pour the remaining enchilada sauce over the enchiladas, making sure they are well covered. Sprinkle with the remaining Monterey Jack cheese.
12.
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
13.
Garnish with the remaining cilantro (if using) and serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (400g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

8 g

9% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a spicier sauce, add a pinch of cayenne pepper or a chopped jalapeño to the sauce.

You can use other types of beans, such as pinto beans or kidney beans, in the filling.

Serve with your favorite toppings, such as sour cream, guacamole, salsa, or chopped tomatoes.

To make ahead, assemble the enchiladas up to a day in advance and store them in the refrigerator. Add about 5-10 minutes to the baking time when ready to cook.

Cooking Equipment

Oven

Stovetop

9x13 inch Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Refreshing Jicama and Orange Salad with Chili-Lime Dressing

A bright and refreshing salad featuring jicama, orange, and a spicy chili-lime dressing. Perfect as a palate cleanser or side dish.

15 minutes

4 servings

Easy

"This salad provides a bright, refreshing contrast to the rich and spicy enchiladas. The crisp jicama and juicy orange offer a cooling effect, while the chili-lime dressing introduces a hint of acidity and complementary spice that awakens the palate before the main course."

Dessert

Creamy Mexican Chocolate Avocado Mousse

A rich and decadent mousse with the surprising addition of avocado, making it incredibly creamy and perfectly paired with spicy Mexican dishes.

15 minutes

4 servings

Easy

"The rich, dark chocolate flavor of the mousse complements the savory spice of the enchiladas, while the avocado provides a creamy, smooth texture that contrasts the hearty filling. The subtle hint of cinnamon often found in Mexican chocolate enhances the overall experience, providing a comforting and satisfying end to the meal."

Share recipe

Loading recipe...

Chef's Tips

For a spicier sauce, add a pinch of cayenne pepper or a chopped jalapeño to the sauce.

You can use other types of beans, such as pinto beans or kidney beans, in the filling.

Serve with your favorite toppings, such as sour cream, guacamole, salsa, or chopped tomatoes.

To make ahead, assemble the enchiladas up to a day in advance and store them in the refrigerator. Add about 5-10 minutes to the baking time when ready to cook.

Spicy Black Bean and Corn Enchiladas

Ingredients

Instructions