Black Bean & Corn Enchiladas

14 ingredients
12 steps

Ingredients

  • 1 Tbsp butter
  • 1 1/2 cup onion, chopped
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 box frozen corn (defrosted)
  • 1-4oz cans chopped green chiles
  • 2 tsp cumin powder
  • 1-2 tsp Mexican Spice Blend
  • 2 TBSP all-purpose flour
  • 1.5 cups vegetable broth
  • 3 TBSP sour cream
  • 3/4 cup bottled salsa
  • 12 flour tortillas
  • 1 1/2 cups enchilada sauce ( 2 small cans)
  • 2 cups shredded Monterey Jack cheese

Directions

  1. 1
    - Saute onion & butter until tender.
  2. 2
    - Add flour & cook until smooth
  3. 3
    - Add veggie broth & cook over med heat until smooth
  4. 4
    - Add beans, corn, chilis and spices
  5. 5
    - Cook about 2 minutes
  6. 6
    - Stir in sour cream & cook another minute
  7. 7
    - May need 2 (9 x 13 ) pans
  8. 8
    - Pour some enchilada sauce on bottom of pan
  9. 9
    - Fill each tortilla with 1/4 cup of mixture and roll
  10. 10
    - Cook at 350F for 20-25 minutes
  11. 11
    - Add cheese 10 minutes into cooking
  12. 12
    - Done when cheese bubbling and melted

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