If you are looking for a simple and delicious meal for your entire family, look no further than these black bean enchiladas. Since there is no meat in these, they cook up rather quickly are much cheaper to make than enchiladas with chicken or beef. Enjoy!
Black Bean Enchiladas
- 2 cans low sodium black beans, drained
- 1 cup yellow sweet corn
- 1 can diced tomatoes and green chilies, drained
- 2 tbsp lime juice
- 3 cloves garlic, minced
- 1.5 tsp ground cumin
- 1 tsp red pepper flakes
- 2 cups chile verde enchilada sauce
- 4 oz low fat cream cheese
- 10 corn tortillas
- 1 cup sharp cheddar cheese
- ¼ cup sliced olives
- Begin by roughly mashing up the first can of drained black beans.
- Add them to a large skillet, and add the corn, tomatoes and green chilies, and other can of un-mashed drained black beans.
- Simmer on low, heating the bean mixture with the lime juice.
- Add the garlic, cumin, and red pepper flakes. Heat until garlic is fragrant, then add about 1 cup of sauce to bean mixture with the cream cheese. Simmer on low for about 5 minutes, stirring occasionally until cream cheese is softened and mixed well into the sauce.
- Preheat oven to 350 degrees as you assemble the enchiladas.
- Spray a large 12x9 baking dish with nonstick cooking spray, then set aside.
- Lightly warm the tortillas, just a few at a time.
- Add some of the bean mixture to the center of each tortilla, then sprinkle about 1 tablespoon of the cheese on top. Roll tortilla tightly, then place on sprayed baking pan with the seam side down.
- Continue to assemble enchiladas and place in baking sheet, then cover enchiladas with the remaining sauce, then sprinkle half of the remaining cheese on top.
- Cover with foil tightly, then bake for 20 minutes in preheated oven.
- Remove foil from top of enchiladas, add olives and remaining cheese and bake 5-7 minutes until cheese is well melted and mixture is bubbling.
- Remove enchiladas and let cool. Serve with sour cream avocados or any other topping you like.
Recipe adapted from Sofab Food.