Black Bean and Corn Enchiladas

Savor the flavors of Mexico with our mouthwatering Black Bean and Corn Enchiladas. This easy-to-follow recipe combines the richness of black beans, the sweetness of corn, and the perfect blend of spices, all wrapped in warm tortillas. A crowd-pleaser that’s perfect for family dinners or entertaining guests.

Black Bean and Corn Enchiladas

Black Bean and Corn Enchiladas


  • 8 large flour tortillas
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup shredded Mexican cheese blend
  • 1 cup enchilada sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish


  1. Preheat your oven to 375°F (190°C) and grease a baking dish.
  2. In a large bowl, combine black beans, corn, 1/2 cup of cheese, cumin, chili powder, garlic powder, salt, and pepper.
  3. Place a tortilla on a flat surface, spoon the bean mixture onto the center, and roll it up. Place it seam side down in the prepared baking dish. Repeat for the remaining tortillas.
  4. Pour enchilada sauce over the rolled tortillas, spreading it evenly. Sprinkle the remaining cheese on top.
  5. Bake for 20-25 minutes or until the cheese is melted and bubbly.
  6. Remove from the oven, garnish with fresh cilantro, and serve hot.

Total Time: 45 minutes

Yield: 8 enchiladas

Nutritional Information (per serving): Calories 320, Fat 12g, Cholesterol 25mg, Sodium 780mg, Carbohydrate 40g, Fiber 8g, Sugars 3g, Protein 14g

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