Best 5 Southwest Black Bean And Corn Enchiladas Recipes
Indulge in a culinary journey with our tantalizing Southwest Black Bean and Corn Enchiladas. Bursting with vibrant flavors and textures, these enchiladas are a delightful fusion of Mexican and American cuisine. Layers of soft tortillas, savory black beans, sweet corn, and a medley of spices dance on your palate, while the tangy tomatillo salsa and creamy avocado sauce add layers of complexity. Embark on a taste adventure as you explore variations of this classic dish, including a hearty Vegetarian Enchilada with Roasted Sweet Potatoes, a zesty Green Chile and Sweet Corn Enchilada, and a rich and flavorful Mole Poblano Enchilada. Each recipe offers a unique twist on the traditional enchilada, catering to diverse tastes and preferences. Prepare to be captivated by the symphony of flavors and textures in every bite.
Let's cook with our recipes!
BLACK BEAN AND CORN ENCHILADAS
Pull together these cheesy, easy meatless enchiladas with the help of a few and Old El Paso pantry standards. Black beans, corn and green chilies lend colorful Mexican flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 600, Carbohydrate 76 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 12 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 10 g, TransFat 1 g
BLACK BEAN & CORN ENCHILADAS (WITH OR WITHOUT CHICKEN)
These are great and so easy!!!! The original recipe does not call for chicken, but sometimes i do add it for my husband. You can use corn tortillas or flour, I use flour because that way they dont split. One pan I use red sauce for hubby and second pan I do green sauce for me. Iam not exactly sure how many these make because when you add chicken it makes more then usual. UPDATE: 2-09: I APOLIGIZE FOR THE SAUCE AMOUNT. IT IS THE LARGER CAN YOU NEED NOT THE 10 OZ SIZE. I USE THAT SIZE USUALLY BECAUSE I USE ONE GREEN AND ONE RED(GREEN FOR ME RED FOR HUBBY) I WILL CHANGE THE SIZE NOW!
Provided by punkyluv
Categories Corn
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 7
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!
BLACK BEAN VEGGIE ENCHILADAS
I created this vegetarian enchiladas recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite! -Nicole Barnett, Centennial, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 enchiladas.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 759mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 6g fiber), Protein 13g protein.
SOUTHWESTERN CORN AND BLACK BEAN SKILLET
A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Corn
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
- Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g
BLACK BEAN, CORN, AND QUINOA SALAD
This is a wonderful Southwestern style salad that is quick and easy to make.
Provided by tarnapx
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
- Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g
Tips:
- To save time, use pre-cooked black beans and corn. You can find them in the canned food section of your grocery store.
- If you don't have enchilada sauce on hand, you can make your own by simmering tomato sauce, chili powder, cumin, and oregano.
- To make your enchiladas extra cheesy, add a layer of shredded cheese to the bottom of the baking dish before you start layering the tortillas.
- For a crispier enchilada, fry the tortillas in hot oil for a few seconds before filling and rolling them.
- Serve your enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or pickled onions.
Conclusion:
Southwest black bean and corn enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. With their flavorful filling, cheesy sauce, and crispy tortillas, these enchiladas are sure to be a hit with everyone at the table. So next time you're looking for a tasty and satisfying meal, give these enchiladas a try!
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