Black Bean & Corn Enchiladas are loaded with fresh flavors of beans, corn, cilantro, onions and garlic. Then topped with fresh Enchilada sauce and cheese. Gluten Free & Vegetarian.
Hello friends!
Are you Ready for some Mexican food that will most likely become one of your new favorites!
These Black Bean & Corn Enchiladas have become my new favorite Enchiladas to make.
And to really take these over the top you ABSOULETLY must make the homemade enchilada sauce.
Cause you definitely are going to want spectacular…RIGHT!
You can always make the enchilada sauce 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.
But since I’m kind of partial to Mexican food these were a no brainer.
Oh, and of course let’s not forget the Italian as well, as you can see by all my pizza recipes.
You’ll 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 if you stuff em really full like I do. Haha!
But you could actually get seven to eight with the amount of filling these make.
And they are really great leftover. So feel free to make extras or make them ahead!
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?
That’s the plan 🙂
So how about Enchiladas for dinner tonight? What are some of your favorite Mexican dishes to make at home?
Some of my favorite Mexican inspired dishes along with these Black Bean & Corn Enchiladas are….
- Mexican Street Corn Salad
- One Skillet Mexican Corn Dip
- Mexican Vegetarian Zucchini Lasagna
- Mexican Cauliflower Rice Burrito Bowl
- 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
**I have a link for my homemade enchilada sauce in the beginning of this post
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