Cheesy Bean Delight Enchiladas

$- 2 cups black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) The base of these enchiladas is simple yet flavorful. Black beans provide protein and a rich taste. Corn adds a sweet crunch. The cheese brings everything together, melting beautifully as it bakes. - 1/4 cup cilantro, chopped (optional) - Olive oil for brushing - Sliced avocado and sour cream for serving (optional) These ingredients can enhance your meal. Cilantro adds freshness. Olive oil helps the enchiladas brown nicely. Sliced avocado and sour cream add creaminess and taste. - Store-bought options - Homemade recipes You can choose between store-bought sauce or make your own. Store-bought sauce is quick and easy. Homemade sauce can be tailored to your taste. It often has a bold flavor that complements the enchiladas well. {{ingredient_image_1}} 1. Preheat oven: Start by preheating your oven to 375°F (190°C). This step helps the enchiladas cook evenly. 2. Mixing the filling: In a mixing bowl, combine: - 2 cups black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) - 1 tsp cumin powder - 1 tsp chili powder - 1/2 tsp garlic powder - 1/4 cup cilantro, chopped (optional) - Salt and pepper to taste Mix all the ingredients until well combined. This filling is key to your enchiladas’ flavor. 1. Warming tortillas: Warm the corn tortillas in a dry skillet for about 30 seconds on each side. This makes the tortillas soft and easy to roll. 2. Filling and rolling: Spread a small amount of enchilada sauce on the bottom of a baking dish. This prevents sticking. Take one warm tortilla, spoon about 1/4 cup of the bean mixture into the center, and roll it tightly. Place the tortilla seam-side down in the baking dish. Repeat this with all tortillas until filled. 1. Pouring sauce and adding cheese: Once all tortillas are in the dish, pour the remaining enchilada sauce over them. Make sure each tortilla is evenly covered. Then, sprinkle the remaining shredded cheese on top. 2. Baking times and temperatures: Lightly brush the top with olive oil and cover the dish with aluminum foil. Bake for 20 minutes. After 20 minutes, remove the foil and bake for another 10-15 minutes. Look for bubbly and slightly golden cheese. Allow the enchiladas to cool for a few minutes before serving. Enjoy this warm and comforting dish! - Choosing the right tortillas: Use corn tortillas for the best flavor. They hold together well and add a nice texture. Warm them in a skillet first. This makes them soft and easy to roll. - Importance of seasoning: Season your filling well. Add cumin, chili powder, and garlic powder to boost the taste. Don’t forget to add salt and pepper. Taste as you mix to find the right balance. - Serving suggestions: Serve enchiladas hot from the oven. They look great on a colorful plate. Add sliced avocado for creaminess and a pop of green. - Garnishing ideas: Top with fresh cilantro for color. A dollop of sour cream adds richness. You can also sprinkle some cheese on top for extra flair. - Overfilling tortillas: Don’t add too much filling. About 1/4 cup works well. If you overfill, they can burst while baking. Keep it neat for a better look and taste. - Not preheating properly: Always preheat your oven to 375°F (190°C). This helps the cheese melt evenly. A hot oven ensures a nice, bubbly top on your enchiladas. Pro Tips Warm Tortillas for Flexibility: Heating the corn tortillas before filling them makes them pliable and easier to roll without tearing. Customize Your Cheese: Feel free to mix different types of cheese for a unique flavor profile. A combination of sharp cheddar and creamy Monterey Jack works wonderfully. Make Ahead: Prepare the enchiladas in advance and store them in the refrigerator. Just add extra baking time if they are chilled before baking. Garnish for Flavor: Adding fresh cilantro, diced avocado, or a dollop of sour cream on top before serving enhances the flavor and presentation of the dish. {{image_2}} You can use different beans for your enchiladas. Black beans are my favorite. They are rich and flavorful. Pinto beans work well too. They are creamy and mild. You can also use refried beans. They make the filling smooth and easy to spread. Cheese can change the taste of your enchiladas. If you want a vegan option, try vegan cheese. It melts well and adds flavor. You can also mix different cheeses. A blend of cheddar and Monterey Jack is great. The mix gives a nice taste and texture. The sauce is key to good enchiladas. You can spice things up with a spicy enchilada sauce. It adds heat and depth. If you prefer something milder, try a green sauce. Green sauce can be made from tomatillos or green chilies. Both options work well and keep your meal exciting. Store your bean and cheese enchiladas in airtight containers. Use glass or plastic containers with tight lids. This helps keep them fresh and tasty. They last about 3 to 5 days in the fridge. Always let the enchiladas cool before sealing the container. This avoids condensation, which can make them soggy. If you want to keep them longer, freezing is a great option. Wrap each enchilada in plastic wrap, then place them in a freezer bag. Remove as much air as you can to prevent freezer burn. They can stay good for up to 3 months. To reheat, thaw them overnight in the fridge. Then, bake them at 375°F for about 25 minutes until heated through. You can get creative with leftovers! Chop the enchiladas into pieces and mix them into a salad for a fun twist. You can also blend them into a quesadilla filling or add them to a breakfast scramble. These ideas keep your meals exciting and help reduce food waste. To make enchilada sauce, you need simple ingredients. Here’s what you will need: - 2 tbsp olive oil - 1/2 cup chopped onion - 2 cloves garlic, minced - 1 can (15 oz) tomato sauce - 2 cups vegetable broth - 1 tsp chili powder - 1 tsp cumin - Salt and pepper to taste Start by heating the olive oil in a pan. Add the onion and cook until soft. Then, stir in the garlic and cook for another minute. Next, add the tomato sauce, vegetable broth, chili powder, and cumin. Mix well and let it simmer for about 10 minutes. Adjust the salt and pepper to your taste. This sauce adds a rich flavor to your enchiladas. Yes, you can prepare bean and cheese enchiladas ahead of time. Here are some tips for make-ahead meals: - Fill and roll: You can fill and roll the enchiladas. Place them in your baking dish. - Cover well: Use plastic wrap or foil to cover the dish tightly. This keeps them fresh. - Refrigerate: Store them in the fridge for up to 24 hours before baking. - Bake when ready: Just add a few extra minutes to the baking time if they are cold from the fridge. Preparing them ahead saves time and makes dinner easy! Toppings make your enchiladas even better! Here are some popular choices: - Sliced avocado: Adds creaminess and healthy fats. - Sour cream: Provides a cool, tangy flavor. - Chopped cilantro: Offers freshness and a pop of color. - Diced tomatoes or salsa: Gives a juicy and zesty touch. - Shredded lettuce: Adds crunch and lightness. Mix and match your favorite toppings to make your enchiladas unique and delicious! In this post, we covered how to make delicious bean and cheese enchiladas. Start with the right beans and cheese, and choose your sauce. Follow the step-by-step guide to prepare, assemble, and bake the enchiladas. I shared tips for perfecting your dish and avoiding common mistakes. Remember, you can customize with different beans and cheeses. Store leftovers properly for later enjoyment. Enjoy making these tasty enchiladas that anyone will love.$

Cheesy Bean Delight Enchiladas

Delicious enchiladas filled with black beans, corn, and cheese, topped with enchilada sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

2 cups black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1 tsp cumin powder
1 tsp chili powder
0.5 tsp garlic powder
0.25 cup cilantro, chopped (optional)
8 pieces corn tortillas
2 cups enchilada sauce (store-bought or homemade)
to taste olive oil for brushing
to taste salt and pepper
to taste sliced avocado and sour cream for serving (optional)

Instructions

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the black beans, corn, half of the shredded cheese, cumin, chili powder, garlic powder, and cilantro. Season with salt and pepper to taste. Mix everything until well incorporated.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.
Spread a small amount of enchilada sauce on the bottom of a baking dish to prevent sticking.
Take one tortilla and spoon about 1/4 cup of the bean mixture into the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Once all tortillas are filled and placed in the dish, pour the remaining enchilada sauce over the top, ensuring all are evenly covered.
Sprinkle the remaining shredded cheese on top of the enchiladas.
Lightly brush the top with olive oil and cover with aluminum foil. Bake for 20 minutes.
Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and slightly golden.
Allow to cool for a few minutes before serving.

Notes

Serve topped with sliced avocado and sour cream for added flavor.

Keyword beans, cheesy, enchiladas, vegetarian