Spicy Black Bean & Corn Enchiladas

Delicious and easy vegetarian enchiladas packed with flavor. These are perfect for a weeknight dinner.

Prep Time

20 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.26/serving

Season:

Meal Type:

Cuisine:

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Cooking Style:

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Ingredients

Servings

2tablespoonsOlive Oil

£0.15

1Onion(diced)

£0.30

1Red Bell Pepper(diced)

£0.75

2clovesGarlic(minced)

£0.10

15ouncesBlack Beans(rinsed and drained)

£0.60

15ouncesCorn(canned, drained, or about 2 ears of fresh corn)

£0.60

14.5ouncesDiced Tomatoes(canned, undrained)

£0.45

2teaspoonsChili Powder

£0.10

1teaspoonCumin

£0.05

0.5teaspoonSmoked Paprika

£0.05

0.3teaspoonCayenne Pepper(optional, for extra heat)

£0.03

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonPepper(or to taste)

£0.75

8Corn Tortillas

£1.20

28ouncesEnchilada Sauce(red or green, your preference)

£2.00

1cupShredded Cheese(Monterey Jack or Cheddar)

£1.50

0.3cupCilantro(chopped, for garnish)

£0.40

Total Cost

£9.04

£2.26 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
3.
Stir in black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
4.
Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
5.
Warm tortillas slightly (you can microwave them for a few seconds each). This will make them more pliable and prevent them from cracking.
6.
Spoon about 1/3 cup of the bean and corn mixture into each tortilla. Roll up tightly and place seam-down in the baking dish.
7.
Pour remaining enchilada sauce over the enchiladas, ensuring they are well coated.
8.
Sprinkle with shredded cheese.
9.
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
10.
Garnish with chopped cilantro before serving.

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

85g

33% of RDA

Fat

35g

50% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

20 g

67% of RDA

Sugar

15 g

17% of RDA

Sodium

1400 mg

61% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a richer flavor, add a tablespoon of tomato paste to the bean mixture.

If you don't have corn tortillas, you can use flour tortillas instead. Baking time may be slightly shorter.

Leftovers can be stored in the refrigerator for up to 3 days.

Add your favorite vegetables to the filling, such as zucchini, squash or mushrooms.

Cooking Equipment

Oven

Large Skillet

9x13 inch Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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