Easy Black Bean and Corn Enchiladas
Easy black bean and corn enchiladas are a delicious plant-based dinner made with black beans, corn, and green chilies wrapped in tortillas and topped with enchilada sauce and vegan cheese. Perfect for meal prep or family dinners.
Ingredients
- Cooking spray
- 2 10 ounce cans red enchilada sauce
- 1 15 ounce can black beans, drained and rinsed
- 1 ½ cups 352 g frozen or fresh corn, thawed if frozen
- 1 4 ounce can green chilies
- ½ teaspoon sea salt
- ½ teaspoon chili powder
- 10 6 inch flour or corn tortillas (see tip)
- ¾ cup 118 g Store bought vegan cheddar shreds or punk cheddah sauce (page xx)
- Store bought vegan sour cream or 3 minute cashew cream optional
- 6 scallions thinly sliced
Instructions
- Preheat the oven to 425° and lightly grease a 9x13 baking dish or pan with cooking spray. Add 1 can of enchilada sauce to the bottom of the baking dish to coat it.
- In a bowl combine the black beans, corn, chilies, salt and chili powder. Add ¼ cup of the bean mixture to a tortilla, roll up the tortilla and place it seam side down in the prepared baking dish. Repeat with remaining tortillas until all are filled. Pour the remaining can of enchilada sauce over the enchiladas covering all of the tortillas. Sprinkle the cheddar shreds over the top of the enchiladas.
- Bake for 30 minutes until the cheese is melted and the edges of the tortillas have started to brown.
- Serve with a drizzle or dollop of sour cream, if desired. Sprinkle with scallions.
Notes
I prefer flour tortillas when making enchiladas simply because they are more pliable. The 6 inch ones are traditionally labeled “fajita tortillas” in the supermarket. The corn tortillas offer up a gluten free option and are equally delicious. If using corn tortillas it will be helpful to warm them in the microwave or oven briefly before assembling enchiladas so they don't crack when rolling them up
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