Oven dinners
Black Bean Corn Enchiladas
Black Bean Corn Enchiladas with small tortillas, canned black beans, canned corn.
Make this recipe
Black Bean Corn Enchiladas
- Servings
- 4
- Prep
- ~20 min
- Cook
- ~25 min
- Rest / chill
- ~0 min
- Total
- ~45 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oven to 190°C/375°F and oil a baking dish. Mix beans, corn, cumin and 3 tbsp enchilada sauce.
- Warm tortillas so they bend without cracking. Divide filling between them, roll and arrange seam-side down.
- Cover with remaining sauce and cheese. Bake for 20–25 minutes until bubbling and the center reaches 74°C/165°F.
A little note
Check the sauce label for heat level before choosing one for the whole family.
Cooking tips
- Warm tortillas before rolling so they bend around the filling without splitting.
- Place rolls seam-side down and check the center filling temperature before serving, even if the sauce is bubbling.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.