Black Bean and Corn Enchiladas


  • 1 small onion, finely diced
  • 1 clove fresh garlic, minced
  • 2 – 15oz. cans black beans, drained and rinsed
  • 2 c. frozen corn
  • 2 c. chopped fresh tomatoes
  • ¼ c. chopped fresh cilantro
  • 1 tsp. dried oregano
  • ½ tsp. ground cumin
  • 1-4oz. can chopped green chiles
  • 2 tsp. diced jalapeno
  • 1- 20 oz. can enchilada sauce
  • 2 c. chunky salsa, mild or medium
  • 12 – 6-inch corn tortillas
  • Salt to taste


  1. In a large non-stick skillet sauté onion, garlic, black beans, corn and tomatoes over medium heat until onion is clear. Stir frequently to avoid sticking and burning.
  2. Add the cilantro, oregano, cumin, green chiles, jalapeños and salt to taste and continue to cook for another 4-5 minutes. Remove from heat.
  3. Coat a 9 x 13 baking dish with a thin layer of the enchilada sauce. Place tortillas in a stack on a microwavable plate; cover with a damp paper towel and microwave on high until heated through, about 1 minute.
  4. Dip tortillas in the enchilada sauce to lightly coat both sides and spread with about ¼ cup of bean mixture. Roll tortillas and place seam side down the baking dish.
  5. Spoon any remaining filling over enchiladas. Mix the remaining enchilada sauce with the 2 cups of chunky salsa and spread over the top. Bake uncovered at 375 degrees for 20-30 minutes, or until hot and bubbly.
  6. Serve with freshly diced avocado over the top.
Browse Cook(s): Cinda Sanner
Browse Theme(s): Mexican Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.