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Black Bean and Corn Enchiladas

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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( 75 Ratings)

75 Ratings

5 Stars 33%

4 Stars 36%

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 35 )

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Prep Time 30 min
Total Time 1 hr 5 min
Servings 4

Ingredients

1: can (15 oz) black beans, rinsed, drained

1: can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, undrained

1: can (4.5 oz) Old El Paso® chopped green chiles, undrained

2: cups shredded Colby-Monterey Jack cheese (8 oz)

1: can (10 oz) Old El Paso® enchilada sauce

8: flour tortillas (6 to 7 inch)*

: Shredded lettuce, chopped tomatoes, chopped avocado, sour cream and salsa, if desired

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Directions

1 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.
2 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.
3 Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.

EXPERT TIPS

Expert Tips

If your tortillas are extra-thick, use two 10-oz cans or one 19-oz can enchilada sauce. Spoon the extra sauce over the enchiladas before baking.

Like spice? Sub jalapeños for the green chilies.

Enchiladas are a Mexican favorite usually made with corn tortillas. However, the flour tortillas used in this recipe are easier to roll.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 600
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 13g, 13% Trans Fat 1g 1% ),
Cholesterol: 55mg; 55%;
Sodium: 1460mg; 1460%;
Total Carbohydrate: 76g; 76%
(Dietary Fiber 12g 12% Sugars 10g 10% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 25%;
Calcium: 60%;
Iron: 35%;

Exchanges:

4 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 35 Reviews View All

Posted 4/11/2012 1:40:14 PM REPORT ABUSE Mamaboo88 said:

Rating:

I made this recipe a few nights ago. I thought it had great flavor. However I did add some diced jalapenos and seasoned grilled chicken, Just to beef it up and add more spice. It was a hit in our home. Served it with sliced avocados and shredded lettuce, and some sour cream. Yum !

This reply was: Helpful Inspiring

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