Loaded Black Bean & Corn Enchiladas with Optional Chicken
This vibrant dish combines the heartiness of black beans and sweet Mexicorn with a touch of spice from green chilies. These enchiladas are versatile enough to satisfy both vegetarians and meat-lovers alike. Use flour tortillas to ensure a smooth, split-free experience. For added flavor, enjoy the option of using either red or green enchilada sauce to suit different palettes.
8 servings
Servings
N/A
Calories
7
Ingredients
Ingredients
black beans
15 ounce can (drained and rinsed)
Mexicorn
11 ounce can (drained)
chopped green chilies
4.5 ounce can (drained)
Colby-Monterey Jack cheese
2 cups (shredded)
enchilada sauce
20 ounce can (none)
flour tortillas
8 (6-7 inch each)
shredded cooked chicken
1-2 cups (optional)
Instructions
1
Preheat your oven to 350°F (175°C). Prepare a 13x9-inch baking dish by lightly spraying it with cooking spray.
2
In a medium-sized bowl, combine the drained black beans, Mexicorn, chopped green chilies, and optionally the shredded cooked chicken, along with 1 cup of the Colby-Monterey Jack cheese and 1/4 cup of the enchilada sauce. Stir until well mixed.
3
Pour and spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
4
Spoon approximately 1/2 cup of the bean mixture along the center of each tortilla. Roll each tortilla and place it seam-side down into the baking dish.
5
Pour the remaining enchilada sauce over the enchiladas, ensuring they are well coated.
6
Sprinkle the remaining 1 cup of cheese over the top of the enchiladas.
7
Cover the dish with a sheet of foil sprayed with cooking spray, positioned sprayed-side down to prevent sticking.
8
Bake the enchiladas in the preheated oven for 30 to 35 minutes, or until they are heated through and the cheese is bubbly.
9
Remove from the oven and let cool slightly before serving. Enjoy your meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Loaded Black Bean & Corn Enchiladas?
They are a vibrant Mexican-inspired dish featuring black beans, Mexicorn, green chilies, and cheese, with an option to add chicken.
Is this recipe suitable for vegetarians?
Yes, the recipe is versatile and can be made vegetarian by omitting the optional shredded chicken.
What kind of meat can be added to these enchiladas?
The recipe suggests adding 1 to 2 cups of shredded cooked chicken.
What type of tortillas should I use?
Flour tortillas are recommended to ensure a smooth, split-free experience when rolling.
What size tortillas are needed?
The recipe calls for eight 6-7 inch flour tortillas.
How many servings does this recipe make?
This recipe yields approximately 8 servings.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
What size baking dish is required?
You will need a 13x9-inch baking dish.
How do I prepare the baking dish?
Lightly spray the 13x9-inch baking dish with cooking spray.
How do I prepare the black beans for the filling?
Use one 15-ounce can of black beans, which should be drained and rinsed.
What is Mexicorn and how is it prepared?
Mexicorn is a canned corn product with bell peppers; use one 11-ounce can, drained.
How much cheese is needed for this recipe?
A total of 2 cups of shredded Colby-Monterey Jack cheese is required.
How is the cheese divided in the recipe?
Use 1 cup of cheese inside the filling and the remaining 1 cup sprinkled on top.
What kind of enchilada sauce should I use?
You can use either red or green enchilada sauce according to your preference.
How much enchilada sauce is used in the filling?
1/4 cup of the enchilada sauce is stirred into the bean and corn mixture.
How much sauce goes at the bottom of the baking dish?
Pour and spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared dish.
What do I do with the remaining enchilada sauce?
Pour the remaining sauce over the rolled enchiladas to ensure they are well coated before adding the final layer of cheese.
How much filling goes into each tortilla?
Spoon approximately 1/2 cup of the bean mixture along the center of each tortilla.
How should I place the tortillas in the dish?
Roll each tortilla and place it seam-side down into the baking dish.
How do I prevent the foil from sticking to the cheese?
Cover the dish with a sheet of foil that has been sprayed with cooking spray, placed sprayed-side down.
How long do the enchiladas need to bake?
Bake the enchiladas for 30 to 35 minutes.
How can I tell when the enchiladas are done?
They are finished when they are heated through and the cheese is bubbly.
Should I let the enchiladas cool?
Yes, remove them from the oven and let them cool slightly before serving.
Are the green chilies hot?
The recipe uses chopped green chilies which provide a touch of spice without being overly hot.
Is the chicken added raw or cooked?
The chicken must be pre-cooked and shredded before being added to the filling.
What are the primary ingredients in the filling?
The filling consists of black beans, Mexicorn, green chilies, cheese, enchilada sauce, and optional chicken.
Can I use different types of cheese?
While Colby-Monterey Jack is suggested, any similar melting cheese would likely work.
How much green chili is required?
One 4.5-ounce can of chopped green chilies, drained, is used.
Is this considered an easy recipe?
Yes, it is tagged as an easy dinner recipe.
What categories does this recipe fall into?
It is categorized under enchiladas, Mexican cuisine, and is suitable for both meat-lovers and vegetarians.