These have become my new favorite Enchiladas to make. I really think you must make the homemade enchilada sauce to make these spectacular. I’ve included the instructions for that with my Mexican Pizza recipe.
It’s really easy to make and well worth it. You can always make that ahead if you’re looking to save time. But once you’ve tried these I’m convinced you’ll feel like it was worth it for awesome Black Bean & Corn Enchiladas.The first time I made homemade enchiladas I knew I would be making them time and time again. I am kind of partial to Mexican food though. And of course Italian as well as you can see by all my pizza recipes.
Since I do follow a gluten-free vegetarian diet these enchiladas are meat- less and I used Rudi’s Gluten Free Tortilla Wraps. But you can certainly use your favorite wrap. Since these are gluten free they don’t always stick together as well but I can assure you they have all the great flavor.You want to start by making the enchilada sauce(or you can use already prepared enchilada sauce) and the rest is just chopping up your veggies and filling the wraps. That’s the fun part to me. This recipe makes six large wraps. I like to stuff mine with a lot but you could actually get seven to eight out of it. I love making these also since it’s just me and my husband we always have enough leftover for the next day. And they are really great leftover.
So once you starting chopping all these wonderful veggies you are actually ready to combine them all for the stuffing.
Have I made anybody hungry yet? I know I get hungry a lot of time just writing about my recipes.So how about Enchiladas for dinner tonight? What are some of your favorite Mexican dishes to make at home?And this is what they look like right before popping them in the oven. Yum, I can hardly wait 🙂
And now Dinner is served!
- 6-8 gluten-free tortilla wraps
- 1 box/can black beans rinsed and drained*
- 1 cup frozen corn kernels rinsed and drained
- 1 medium yellow onion diced
- 3 cloves garlic chopped
- 6 cremini mushrooms sliced
- 1 green bell pepper diced
- ½ red bell pepper diced
- 1 tomato chopped
- handful of chopped cilantro
- 1 tbsp. olive oil
- 1 tsp. cumin
- ¾ tsp. chili powder
- 1 tsp. oregano
- 1 tsp. garlic powder
- 4 ounces cheddar cheese
- 4 ounces Monterey jack cheese
- 1½ cups enchilada sauce
- Preheat oven to 350 degrees
- If making your own enchilada sauce do that first**
- Rinse and drain the black beans and frozen corn. Chop onions, garlic, mushrooms, bell peppers, tomatoes and cilantro.
- Heat olive oil over medium high heat and add onion and garlic. Sautee for about 2 minutes then adding mushrooms and peppers. Cook additional 3-4 minutes. Add remaining ingredients reserving the cheese and enchilada sauce till the end. Then cook an additional 10 minutes.
- Meanwhile heat the tortilla wraps over low heat covered.
- Spoon bean and veggie mixture equally between wraps and put handful of cheese on top.
- Wrap and place seam side down in large casserole dish. Cover with enchilada sauce and additional cheese.
- Bake in preheated oven approximately 30 minutes till bubbly and brown.
- Let stand 5-10 minutes prior to serving
**you can find the recipe for the enchilada sauce under the Mexican Pizza recipe link