Ingredients
Scale
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- 1 tablespoon olive oil
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- 1 medium yellow onion, finely chopped
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- 2 cloves garlic, minced
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- 1 medium bell pepper (any color), chopped
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- 1 small zucchini, chopped (optional)
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- 1 cup frozen or canned corn, drained
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- 1 (15-ounce / 425g) can black beans, rinsed and drained
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- 1 teaspoon ground cumin
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- 1 teaspoon chili powder
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- 1/2 teaspoon smoked paprika (optional, for smoky flavor)
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- 1/4 teaspoon dried oregano
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- 1/2 teaspoon salt (or to taste)
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- 1/4 teaspoon black pepper
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- 1 (28-ounce / 790g) can red enchilada sauce (or about 3.5 cups homemade)
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- 8 (6-inch) corn tortillas
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- 1.5 – 2 cups shredded Monterey Jack, Colby Jack, or Mexican blend cheese (about 6–8 oz / 170-225g)
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- Optional Toppings: Sour cream, chopped cilantro, sliced avocado, crumbled cotija cheese, sliced radishes.
Instructions
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- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or spread about 1/2 cup of the enchilada sauce evenly over the bottom. This prevents the enchiladas from sticking.
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- Sauté the Filling: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and chopped bell pepper (and zucchini, if using) and cook for another 5-7 minutes, until the vegetables are tender-crisp.
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- Combine Filling Ingredients: Stir in the drained corn and rinsed black beans. Add the cumin, chili powder, smoked paprika (if using), oregano, salt, and pepper. Cook, stirring constantly, for about 2 minutes more, until the spices are fragrant and everything is heated through. Remove from heat. You can stir in about 1/2 cup of the shredded cheese into the filling mixture now, if desired, for extra cheesiness inside.
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- Prepare the Tortillas (Important Step): To make the corn tortillas pliable and prevent them from cracking when rolled, you need to warm them. You have a few options:
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- Microwave: Wrap the stack of tortillas in damp paper towels and microwave on high for 45-60 seconds, until warm and flexible. Work quickly as they cool down fast.
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- Light Fry: Briefly fry each tortilla in a lightly oiled skillet (a thin layer of hot oil) for about 10-15 seconds per side until softened but not crisp. Drain on paper towels. This adds flavor but also extra calories/fat.
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- Sauce Dip (Alternative): Warm the enchilada sauce in a separate skillet. Dip each tortilla briefly into the warm sauce to coat both sides, then fill and roll. This method infuses sauce flavor directly into the tortilla.
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- Prepare the Tortillas (Important Step): To make the corn tortillas pliable and prevent them from cracking when rolled, you need to warm them. You have a few options:
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- Assemble the Enchiladas: Lay one warmed tortilla flat. Spoon about 1/3 to 1/2 cup of the vegetable and bean filling down the center. Roll the tortilla up snugly (but not too tight) around the filling.
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- Arrange in Dish: Place the rolled enchilada seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly side-by-side in the dish.
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- Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the top of all the rolled tortillas, ensuring they are well covered. Sprinkle the shredded cheese evenly over the sauce.
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- Bake: Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the sauce is bubbling around the edges and the cheese is fully melted, bubbly, and lightly golden brown.
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- Rest: Carefully remove the enchiladas from the oven and let them rest for 5-10 minutes before serving. This allows the filling and sauce to set slightly, making them easier to serve.
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- Garnish and Serve: Garnish generously with your desired toppings (sour cream, cilantro, avocado, etc.) and serve immediately.
Nutrition
- Serving Size: one normal portion
- Calories: 450-600 kcal