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Black Bean and Corn Enchiladas
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Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
Whip up tasty vegetarian enchiladas using black beans, corn, and green chilies with Old El Paso staples for a cheesy and flavorful meal.
Ingredients:
  • 1 can (15 oz) black beans, rinsed, drained
  • 1 can (11 oz) whole kernel corn, red and green peppers, undrained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 2 cups shredded Colby-Monterey Jack cheese (8 oz)
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 8 flour tortillas (6 to 7 inch)*
  • Shredded lettuce, chopped tomatoes, chopped avocado, sour cream and salsa, if desired
Instructions:
  • Preheat the oven to 350°F. Grease a 13x9-inch (3-quart) glass baking dish with cooking spray. Combine black beans, corn, green chiles, 1 cup cheese, and 1/4 cup enchilada sauce in a medium bowl.
  • Pour half of the enchilada sauce onto the bottom of a baking dish. Divide the bean mixture evenly among the tortillas, placing it down the center of each one. Roll up the tortillas and place them seam-side down in the baking dish. Pour the rest of the enchilada sauce over the enchiladas and sprinkle with the remaining cheese. Cover the baking dish with foil, making sure to spray the foil with cooking spray on the side facing the food.
  • Bake until piping hot, about 30 to 35 minutes. Top with crisp lettuce, ripe tomatoes, creamy avocado, tangy sour cream, and zesty salsa before serving.

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