Cheesy Black Bean and Corn Enchiladas

Cheesy Black Bean and Corn Enchiladas

INGREDIENTS

  • 8 flour tortillas
  • 2 cans Bush’s Black Beans, drained and rinsed
  • 1 cup frozen corn, defrosted
  • 2 oz cheddar cheese, shredded
  • 4 oz monterey cheese, shredded and divided
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon paprika
  • 2 cups enchilada sauce
  • 3 scallions, chopped

INSTRUCTIONS

  1. Pre-heat oven to 375 degrees. Spray a glass baking dish with nonstick spray and set aside.
  2. In a large bowl, combine Bush’s Black Beans, corn, 2 oz cheddar cheese, 2 oz monterey cheese, cumin and paprika. Using a fork, gently smash beans with the cheese and spices until chunky and incorporated (you want to keep some of the beans whole).
  3. Lay your tortilla flat on a cutting board or plate. Spoon about 2 heaping tablespoons of filling into each tortilla and tightly roll up. Carefully place into your baking dish. Repeat process with all tortillas.
  4. Pour enchilada sauce liberally over prepared enchiladas. Top with leftover shredded cheese and place into the oven. Bake for 25-30 minutes or until sauce is bubbly and cheese is melted.
  5. (You can prepare rolled enchiladas ahead of time, then add the sauce and cheese when you are ready to bake.)
Print Friendly, PDF & Email