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- 2 cups black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup shredded cheese (cheddar or Mexican blend) - 1/2 cup diced red onion - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon chili powder - 8 small corn tortillas - 2 cups enchilada sauce (store-bought or homemade) When making bean and cheese enchiladas, the right ingredients set the stage. Black beans offer a rich texture full of protein. Corn kernels add a sweet crunch that balances the dish. Cheese melts beautifully, giving a creamy finish. Diced red onion gives a sharp kick that wakes up your taste buds. Seasoning is key to flavor. Ground cumin brings warmth and depth. Garlic powder adds savory notes. Chili powder gives a gentle heat that enhances each bite. For the tortillas, I prefer corn. They hold up well and provide a classic taste. The enchilada sauce is vital. You can use store-bought for speed or make your own for a personal touch. Just remember, the right sauce ties everything together! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This step helps the enchiladas cook evenly. 2. In a large bowl, mix the following: - 2 cups black beans, rinsed and drained - 1 cup corn kernels - 1/2 cup diced red onion - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon chili powder - Half of the 1 cup shredded cheese Stir well to combine all the tasty ingredients. 1. Heat a skillet over medium heat. Lightly toast each tortilla for about 30 seconds on each side. This makes them soft and easy to roll. 2. Take a warmed tortilla and spoon a good amount of the bean and cheese mixture in the center. Roll it up tight and place it seam-side down in a baking dish. Repeat with the rest of the tortillas. 1. Pour 2 cups of enchilada sauce over the rolled enchiladas. Make sure they are well-covered. 2. Sprinkle the remaining cheese on top. 3. Bake in the oven for 20-25 minutes. Look for melted and bubbly cheese as a sign they are ready. How to avoid tearing tortillas To stop your tortillas from tearing, warm them first. Heat a skillet over medium heat. Place each tortilla in the skillet for about 30 seconds per side. This softens them and makes rolling easy. Do not skip this step. It helps keep your enchiladas intact. Best practices for even cheese melting Use a mix of cheeses for the best melt. I recommend cheddar or a Mexican blend. Spread cheese evenly on top of the enchiladas. This way, every bite is cheesy. Bake until the cheese is bubbly and golden. This takes about 20 to 25 minutes at 375°F (190°C). Suggestions for additional spices Want to amp up the flavor? Add spices like smoked paprika or cayenne. A pinch of oregano also gives depth. Feel free to experiment with your favorite spices. This will make your enchiladas unique and tasty. Using fresh ingredients for better taste Fresh ingredients make a big difference. Use ripe tomatoes and fresh cilantro. Fresh corn adds sweetness and crunch. The more fresh ingredients you use, the better your dish will taste. Don't settle for bland; go fresh! Ideal accompaniments Serve your enchiladas with sour cream and guacamole. These add creaminess and richness. A side of Mexican rice or a fresh salad works well too. They balance the flavors and make the meal complete. Presentation tips For a beautiful plate, stack your enchiladas in a row. Drizzle enchilada sauce over the top. Sprinkle with more cheese and fresh cilantro. A colorful presentation makes the dish more inviting. Remember, we eat with our eyes first! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh corn and ripe tomatoes when making your enchiladas. Customize Your Heat: Adjust the chili powder to your taste; add more for extra spice or use a milder blend for a gentler flavor. Experiment with Cheese: Try different types of cheese such as Monterey Jack or pepper jack for a unique twist on the classic recipe. Add Vegetables: Enhance the filling by including diced bell peppers or zucchini for added nutrition and texture. {{image_2}} You can get creative with your bean and cheese enchiladas. Here are some fun ideas for fillings: - Additional beans: Try pinto beans or kidney beans. Each offers a unique flavor and texture. - Protein options: Add cooked chicken, ground beef, or tofu for more protein. These choices make the dish heartier. - Vegetables: Consider adding spinach, bell peppers, or zucchini. These veggies boost nutrition and add color. If you have dietary needs, you can still enjoy enchiladas: - Gluten-free options: Use corn tortillas labeled gluten-free. You can also make your own from masa harina. - Dairy-free cheese substitutes: Use almond-based or soy-based cheese. These options melt well and taste great. The sauce can change your enchilada game. Here are some options: - Homemade enchilada sauce: Combine 1 can of tomato sauce, 1 teaspoon of chili powder, and 1 teaspoon of cumin. Simmer this mix for a tasty sauce. - Alternative sauces to try: Consider green salsa or mole sauce. Each brings a new flavor twist to your dish. Experimenting with these variations keeps your enchiladas exciting and delicious! To store leftover enchiladas, place them in an airtight container. This keeps them fresh and safe to eat. You can also cover the dish tightly with foil or plastic wrap. When stored properly, enchiladas stay good in the fridge for 3 to 4 days. Make sure to let them cool down before putting them in the fridge. To freeze enchiladas, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze them for up to 2 months. When ready to eat, thaw them in the fridge overnight. Reheat them in an oven at 350°F (175°C) for 20 to 25 minutes, until heated through. Leftover enchiladas can be a fun base for new meals. You can chop them up and mix them into a salad. They also make a great filling for burritos or quesadillas. Another idea is to blend them into a hearty soup. This way, you can enjoy the flavors in different ways without wasting food. You can use pinto beans or kidney beans instead of black beans. Both options work well. Pinto beans have a creamy texture and mild taste. Kidney beans add a slightly sweet flavor and a firmer bite. You can even try lentils for a new twist. Each bean will change the dish's taste and texture, so choose what you enjoy. Yes, you can prep enchiladas ahead of time. Start by making the filling and rolling them in tortillas. Place the rolled enchiladas in a baking dish. Cover the dish with plastic wrap or foil. Store it in the fridge for up to 24 hours. When ready to bake, pour the sauce over them and heat as normal. To make simple enchilada sauce, mix the following: - 2 tablespoons of oil - 2 tablespoons of flour - 1 teaspoon of chili powder - 1 can of tomato sauce - 1 cup of vegetable broth Cook the oil and flour in a pan to make a roux. Stir in the chili powder, then add the tomato sauce and broth. Simmer for 10 minutes. You can customize it by adding garlic, onion, or spices like cumin for extra flavor. You learned how to make tasty enchiladas with simple ingredients. First, gather black beans, corn, cheese, and onions. Then mix spices like cumin and chili powder. Assemble the dish using tortillas and your choice of sauce. Don’t forget the tips to avoid tearing tortillas and enhance flavor. In the end, these enchiladas are easy to customize. You can try different fillings or sauces. Whether it’s for dinner or leftovers, these enchiladas will impress anyone. Enjoy your cooking adventure!

Cheesy Bean Bliss Enchiladas

Delicious enchiladas filled with a cheesy black bean mixture, topped with enchilada sauce and more cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 0.5 cup diced red onion
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 8 small corn tortillas
  • 2 cups enchilada sauce (store-bought or homemade)
  • 1 bunch fresh cilantro for garnish
  • 1 serving sour cream for serving (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large bowl, combine the black beans, corn, half of the shredded cheese, diced red onion, cumin, garlic powder, and chili powder. Mix well to incorporate all the flavors.
  • Heat a skillet over medium heat. Lightly toast each tortilla in the skillet for about 30 seconds on each side until softened. This will make them easier to roll without tearing.
  • Take a warmed tortilla and spoon a generous amount of the bean and cheese mixture in the center. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
  • Pour the enchilada sauce over the rolled enchiladas, ensuring they are well-covered. Sprinkle the remaining cheese on top.
  • Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
  • Once done, remove from the oven, and let cool for a few minutes.
  • Garnish with fresh cilantro and serve with a dollop of sour cream if desired.

Notes

Serve with fresh cilantro and sour cream for added flavor.
Keyword beans, cheesy, enchiladas, vegetarian