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- 2 cups black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup shredded cheese (cheddar or Mexican blend) - 1/2 cup diced red onion - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon chili powder - 8 small corn tortillas - 2 cups enchilada sauce (store-bought or homemade) Bean and cheese enchiladas are a simple and tasty dish. You will love how easy it is to prepare. The black beans and corn give a good source of protein and fiber. The shredded cheese adds creaminess and flavor. I always rinse and drain the black beans well. This step keeps the dish from being too wet. Use fresh or frozen corn for sweetness. Both will work well in the recipe. For seasonings, I rely on ground cumin, garlic powder, and chili powder. These spices bring warmth and depth to the dish. You can adjust the amounts to fit your taste. Don’t forget the tortillas! I prefer small corn tortillas because they roll easily. They hold the filling well without tearing. The enchilada sauce ties everything together. You can buy it or make your own for more flavor. This mix of ingredients makes for a fun and flavorful meal. You can serve it with sour cream and cilantro on top for extra zest. Enjoy! {{ingredient_image_2}} 1. Start by preheating your oven to 375°F (190°C). This ensures the enchiladas cook evenly. 2. In a large bowl, mix the black beans, corn, and half the cheese. 3. Add the diced onion, ground cumin, garlic powder, and chili powder. 4. Stir well until everything blends together nicely. 1. Heat a skillet on medium heat. This will help soften the tortillas. 2. Take one tortilla and place it in the skillet. Toast it for about 30 seconds on each side. 3. Repeat this for all tortillas. This step is key to prevent tearing when you roll them. 1. Grab a warm tortilla and add a spoonful of the bean mixture in the center. 2. Carefully roll the tortilla, tucking in the sides as you go. 3. Place the rolled tortilla seam-side down in a baking dish. 4. Do this for all tortillas until the dish is filled. 5. Pour the enchilada sauce evenly over the rolled tortillas. 6. Sprinkle the remaining cheese on top for a cheesy finish. 7. Place the baking dish in the oven for 20-25 minutes. Look for bubbling cheese and a light golden color. 8. Once done, take the dish out and let it cool for a few minutes. 9. Garnish with chopped cilantro for extra flavor. Serve warm, and enjoy your delicious enchiladas! To make the best enchiladas, keep the tortillas whole. Heat a skillet, and gently toast each tortilla for about 30 seconds. This step makes them soft and easy to roll. If you skip this, they may tear. Pour the enchilada sauce evenly over the rolled tortillas. Make sure each one gets enough sauce. This helps keep them moist while baking. Sprinkle the cheese on top evenly too. It melts better and gives a great look. Garnish your enchiladas for extra flair. Fresh cilantro adds a nice touch. Chopped green onions or sliced jalapeños can work too. A dollop of sour cream makes a great addition, adding creaminess. Pair your enchiladas with sides like rice or beans. A simple salad can brighten up the meal. For drinks, try a light beer or iced tea. Both complement the flavors well. You only need a few tools to make your enchiladas. A large mixing bowl is essential for combining the filling. A skillet helps toast the tortillas perfectly. Choose a baking dish that fits your enchiladas well. A 9x13 inch dish works great. It allows space for all the rolled tortillas. Make sure it’s safe for the oven. By following these tips, you can create delicious bean and cheese enchiladas that everyone will love! Pro Tips Prepping the Tortillas: Heat the tortillas in a skillet to make them pliable; this prevents tearing when you roll them up. Customize Your Cheese: Try mixing different types of cheese for a unique flavor profile; pepper jack adds a spicy kick! Make Ahead: Assemble the enchiladas ahead of time and refrigerate them. Bake just before serving for a fresh, hot meal. Garnish for Flavor: Don't skip the cilantro! It adds a fresh flavor that complements the richness of the cheese and beans. {{image_4}} You can easily make your bean and cheese enchiladas more vibrant. Add veggies like bell peppers or zucchini. These add color and nutrition. You can also use different beans. Try pinto or kidney beans for a new taste. If you need gluten-free options, look for gluten-free tortillas. Many brands offer great choices that taste good. For those avoiding dairy, choose dairy-free cheese alternatives. Brands now offer options that melt well, keeping your enchiladas creamy. To make your enchiladas more exciting, add spices for heat. Consider jalapeños or cayenne pepper for a kick. Mixing in different cheeses can also change the flavor. Try Monterey Jack or pepper jack for a fun twist. To keep your enchiladas fresh, store them in the fridge. Place them in an airtight container. This helps prevent them from drying out. You can also wrap them tightly in plastic wrap. They will stay good for about 3-5 days. You can reheat your enchiladas in the oven or microwave. For the oven, preheat to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil. Heat for about 15-20 minutes. This method keeps them crispy. If you use the microwave, heat them on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Heat for about 1-2 minutes, checking often. To freeze enchiladas, let them cool completely first. Wrap each enchilada in plastic wrap, then place them in a freezer bag. Remove as much air as possible to prevent freezer burn. They can last up to 3 months in the freezer. To thaw, move them to the fridge overnight. Reheat them in the oven for the best texture. Bean and cheese enchiladas are a classic dish. They usually have soft corn tortillas filled with beans and cheese. Black beans are the most common choice. You can use other beans too, like pinto. The enchiladas are then topped with a rich sauce and more cheese. The sauce can be red or green and adds great flavor. Yes, you can make enchiladas ahead of time. Prepare the filling and roll the tortillas. Place them in a baking dish. Cover the dish with plastic wrap and store it in the fridge. You can bake them the next day. Just add a few extra minutes to the baking time. This makes it easy to enjoy a quick meal. To add heat, consider using spicy peppers. You can chop jalapeños and mix them in the filling. Another option is to use a spicier enchilada sauce. Look for sauces labeled as "hot" or "spicy" at the store. If you like heat, add more chili powder to the filling. Adjust to your taste for the perfect kick. Yes, you can use store-bought enchilada sauce. It saves time and is very convenient. However, homemade sauce can have better flavor and freshness. If you make it from scratch, you can adjust the spices to your liking. Try both options to see which you prefer. Each has its benefits! In this post, we explored how to make tasty bean and cheese enchiladas. We discussed main ingredients like black beans, corn, and cheese. I shared methods for prepping, rolling, and baking. You learned tips to perfect your enchiladas and variations for all diets. Remember, these enchiladas are versatile and fun to make. Feel free to customize them as you wish. Enjoy this dish with your favorite toppings! Your cooking adventure can lead to delicious results. Dive in and share your creations!

Cheesy Bean Bliss Enchiladas

Delicious enchiladas filled with black beans, corn, and cheese, topped with enchilada sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 0.5 cup diced red onion
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 8 small corn tortillas
  • 2 cups enchilada sauce
  • 1 tablespoon fresh cilantro, chopped for garnish
  • 1 tablespoon sour cream for serving (optional)

Instructions
 

  • Begin by preheating your oven to 375°F (190°C) to prepare for baking the enchiladas.
  • In a large mixing bowl, combine the rinsed black beans, corn kernels, half of the shredded cheese, and diced red onion. Sprinkle in the ground cumin, garlic powder, and chili powder. Mix thoroughly until all ingredients are well-combined and flavors melded together.
  • To soften the tortillas, heat a skillet over medium heat. Add each tortilla and toast for about 30 seconds on each side, or until pliable. This step is crucial to prevent tearing when rolling them.
  • Take a warmed tortilla and place a generous spoonful of the bean and cheese mixture in the center. Carefully roll the tortilla, tucking in the sides, and place it seam-side down in a baking dish. Repeat this process with the remaining tortillas and filling until all are rolled and arranged in the dish.
  • Evenly pour the enchilada sauce over the rolled enchiladas, ensuring each one is well-coated. Then, sprinkle the remaining shredded cheese generously on top for a delightful cheesy finish.
  • Place the baking dish in the preheated oven and bake for approximately 20-25 minutes, or until you see the cheese bubbling and lightly golden.
  • Once baked, carefully remove the dish from the oven and allow it to cool for a few minutes to make handling easier.
  • Garnish the enchiladas with freshly chopped cilantro for a burst of color and flavor. Serve warm with a dollop of sour cream on top if desired, enhancing the dish's richness.

Notes

For extra flavor, consider making your own enchilada sauce.
Keyword cheesy, enchiladas, vegetarian