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Black Bean and Corn Enchiladas

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Pull together these cheesy, easy meatless enchiladas with the help of a few Green Giant and Old El Paso pantry standards. Black beans, corn and green chilies lend colorful Mexican flavor.

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(73 Ratings)

73 Ratings

5 spoons 34%

4 spoons 36%

3 spoons 16%

2 spoons

1 spoons

Member Reviews (35)

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PREP TIME
30 Min
TOTAL TIME
1 Hr 5 Min
SERVINGS
4

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Review & Comments

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1 - 3 of 35 Reviews View All

Posted 4/26/2011 5:01:26 PM REPORT ABUSE crystaleve4989 said:

Rating:

These were VERY good to not have meat! Awesome recipe

This reply was: Helpful Inspiring

Posted 1/31/2011 12:36:18 PM REPORT ABUSE maria52 said:

Rating:

Made a batch of the enchiladas. Everyone really loved them! They were so tasty with just the right amount of heat, combined with the sweetness of the corn and the wonderful melty, smooth cheese, everything. And pretty, too. Used a can of diced tomatoes with green chilies instead of enchilada sauce. Worked beautifully. Will make again!

This reply was: Helpful Inspiring

Posted 11/29/2010 8:54:01 PM REPORT ABUSE angiekt said:

Rating:

Pretty tasty. ended up using two small cans of green chilis instead of one, added a one pound can of chicken, used 2% cheese instead of regular,added a bit of cumin and used the green chili enchilada sauce instead of the red. I also chopped some cilantro on top once they were out of the oven. These got rave reviews from my family. Did a side salad and chopped avocado. Yum!

This reply was: Helpful Inspiring