I Need a Recipe

Weeknight • Vegetarian

Creamy Black Bean and Corn Enchiladas

These vegetarian enchiladas are packed with a creamy, flavorful filling of black beans, corn, and cheese, all smothered in a rich red sauce.

Prep
20 min
Cook
25 min
Servings
6
Level
Weeknight
Creamy Black Bean and Corn Enchiladas

Craving comforting Mexican flavors without the meat? These Creamy Black Bean and Corn Enchiladas are incredibly satisfying and bursting with flavor! Soft tortillas are filled with a hearty mixture of black beans, sweet corn, and cheese, then baked in a delicious red enchilada sauce until bubbly and golden. They're a fantastic, family-friendly weeknight meal!

Ingredients

Yield: 6 servings

Main

  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 1 bell pepper (any color), finely diced
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn (or fresh, cut from 1 ear)
  • 4 oz cream cheese, softened
  • ½ cup sour cream
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 2 cups shredded Monterey Jack or cheddar cheese, divided
  • 10-12 (6-inch) corn or flour tortillas
  • 1 (19 oz) can red enchilada sauce
  • Fresh cilantro, chopped, for garnish (optional)
  • Avocado or guacamole, for serving (optional)

Preparation

  1. Step 1

    Preheat oven to 375°F (190°C). Pour about ½ cup of enchilada sauce into the bottom of a 9x13 inch baking dish, spreading evenly.

  2. Step 2

    Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.

  3. Step 3

    Remove skillet from heat. Stir in rinsed black beans, corn, softened cream cheese, sour cream, chili powder, cumin, salt, and pepper. Mix until well combined and cream cheese is fully incorporated.

  4. Step 4

    Stir in 1 cup of the shredded cheese into the black bean mixture.

  5. Step 5

    Warm tortillas slightly (either in the microwave for 15-30 seconds or quickly in a dry hot skillet) to make them pliable.

  6. Step 6

    Lay a tortilla flat. Spoon about ¼ cup of the black bean filling down the center. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.

  7. Step 7

    Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are mostly covered. Sprinkle the remaining 1 cup of shredded cheese over the top.

  8. Step 8

    Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. If desired, broil for the last 2-3 minutes for extra browning, watching carefully.

  9. Step 9

    Remove from oven, let stand for 5 minutes, then garnish with fresh cilantro and serve with avocado or guacamole if desired.

Tips

  • To make gluten-free, ensure your enchilada sauce is gluten-free and use corn tortillas.
  • Add a pinch of cayenne pepper to the filling for a spicier kick.
  • These enchiladas freeze beautifully! Assemble, cover tightly, and freeze. Thaw overnight and bake as directed.

More recipes you'll love

Creamy Tomato Chickpea Curry
Weeknight•35 min
Creamy Tomato Chickpea Curry

A rich and fragrant vegetarian curry packed with chickpeas and tomatoes in a luscious, spiced coconut sauce.

Black Bean and Corn Quesadillas
Easy•20 min
Black Bean and Corn Quesadillas

Flavorful black beans and sweet corn are layered with melty cheese in crispy tortillas for a quick, satisfying meal.